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Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl until combined.
Press crumb mixture into mini cheesecake molds or cupcake liners. Chill for 10 minutes.
Beat softened cream cheese until smooth. Add powdered sugar and mix until creamy.
Whip cold heavy cream with vanilla until stiff peaks form.
Fold whipped cream into cream cheese mixture gently until smooth.
Spoon or pipe filling into molds over crusts.
Chill for at least 4 hours or overnight until set.
Decorate with red and green sprinkles and optional crushed candy canes before serving.