Make Crust: Mix graham crumbs, butter, and sugar until combined. Press into molds; chill.
Cream Filling: Beat cream cheese and powdered sugar until smooth.
Whip Cream: Beat heavy cream with vanilla until stiff peaks form.
Combine: Fold whipped cream into the cream cheese mixture.
Fill: Spoon mixture into molds; smooth tops.
Chill: Refrigerate 4 hours or overnight.
Decorate: Add sprinkles and crushed candy canes before serving.
