✓ Mix vanilla wafer crumbs and sugar in a medium bowl until well combined.

✓ Add melted unsalted butter to the crumb mixture and stir until the crumbs are evenly moistened.

✓ Press the crumb mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate for at least 30 minutes.

✓ Beat cream cheese until smooth. Add sugar and beat until well combined.

✓ Melt white chocolate and let it cool slightly. Add it to the cream cheese mixture along with peppermint extract and vanilla extract. Beat until smooth.

✓ Whip heavy whipping cream until stiff peaks form. Fold the whipped cream into the cheesecake mixture until well combined.

✓ Pour the cheesecake mixture into the prepared crust and smooth the top. Refrigerate for at least 4 hours or overnight.

✓ Prepare the whipped cream topping by whipping heavy whipping cream until stiff peaks form. Add powdered sugar, vanilla extract, and peppermint extract. Beat until combined.

✓ Spread or pipe the whipped cream over the top of the cheesecake.

✓ Sprinkle crushed peppermint candies over the whipped cream.

✓ Release the springform pan sides and transfer the cheesecake to a serving plate.

✓ Slice and serve chilled.