Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake in the preheated oven for 10 minutes or until slightly golden, then remove and let it cool completely.

In a large bowl, use a hand mixer to beat the room-temperature cream cheese until it’s smooth and creamy, about 2 minutes. Gradually add sugar and continue mixing until fully incorporated. Next, add eggs one at a time, mixing well after each addition. Stir in the melted white chocolate, sour cream, peppermint extract, and vanilla extract until the mixture is homogenous and velvety.

Pour the luscious filling over the cooled crust in the springform pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle. Once done, turn off the oven, crack the door slightly, and allow the cheesecake to cool inside for one hour.

After the cheesecake has cooled to room temperature, transfer it to the refrigerator to chill for at least 4 hours, though overnight is best for flavor development. Just before serving, sprinkle the top with crushed peppermint candies for an extra festive touch.