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Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment.
Mix sugar cookie crumbs with melted butter. Press firmly into bottom of pan.
Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined.
Stir in vanilla, sour cream, and heavy cream until smooth.
Pour filling over crust, smooth the top, and bake 50–60 minutes until edges are set and center jiggles slightly.
Turn off oven, crack door, and let cheesecake rest inside 1 hour.
Transfer to fridge for at least 4 hours or overnight.
Top with red and green candies and dust with powdered sugar before serving.