In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Chill in the refrigerator while preparing the filling.

In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Fold in the chopped Little Debbie Christmas Tree Cakes, being careful not to overmix to maintain texture.

Pour the cheesecake filling over the prepared crust, spreading it out evenly with a spatula.

Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, until the cheesecake is firm and set.

Before serving, top the cheesecake with swirls of whipped cream, halved Little Debbie Christmas Tree Cakes, and a generous sprinkle of red and green sprinkles.

Carefully remove the cheesecake from the springform pan, slice, and serve.