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Make the base. In a medium bowl, combine the crushed chocolate crackers and melted butter. Divide the mixture evenly among the small jars (about 250 mL) and press into the bottom.
Make the cheesecake filling: In a medium bowl using an electric mixer, mix together the cream cheese, sugar, vanilla, and peppermint extract until smooth.
In a separate bowl, whip the whipping cream until stiff peaks form. Add the whipped cream to the cream cheese and beat just until smooth and combined.
Divide the mixture evenly among the jars, cover, and refrigerate until ready to serve, at least 2 hours or up to 3 days.
Garnish with whipped cream and crushed candy canes.