Preheat oven to 350. In bowl add your graham cracker crumbs, sugar and butter and mix until combined.
Line a 9” springform pan with parchment paper, spray with non-stick cooking spray, set aside.
In bowl of stand mixer add your cream cheese and beat well until smooth and creamy and no lumps remain.
Add in your sugar and beat again until combined.
Next add in your eggs one at a time, mixing well after each addition.
Then add in your vanilla extract, peppermint extract and sour cream and beat again until everything is smooth and combined.
Measure out about 1/2 cup crushed candy canes (more or less depending on your preference) and add it to your cheesecake mixture.
Fold your crushed candy canes until evenly combined, this will also turn your cheesecake a nice pink color, you can add in some red food coloring if you want it darker.
Wrap your springform pan in heavy duty tinfoil, place in a large baking dish and fill with about 1" of water.
Decrease your oven temperature to 300 degrees and bake your cheesecake for 1 1/2 hours, turn off heat and keep in oven for another hour.
Remove from oven and let cool to room temperature and then refrigerate 8 hours or overnight.
Decorate with whipped topping, white chocolate shavings and crushed candy canes if desired.