Make the Crust:
In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar until the mixture is evenly moistened and has a sandy texture. Divide the mixture evenly among 12 molds (about 1½ tbsp each) and press it firmly into the bottom using the back of a teaspoon. Chill the crusts in the refrigerator for 10 minutes or freeze for 5 minutes to set.
Prepare the Filling Base:
In a large bowl, beat the softened cream cheese until smooth and glossy, about 2 minutes. Add the sifted powdered sugar and mix on low speed, then medium speed, until fully incorporated and no lumps remain.
Whip the Cream:
In a separate chilled bowl, whip the cold heavy cream and vanilla extract to stiff peaks. The cream should hold firm peaks when the beaters are lifted. Be careful not to over-whip the cream, as it can turn grainy.
Fold Together:
Using a silicone spatula, gently fold the whipped cream into the cream cheese mixture in 2-3 additions, just until no streaks remain. Use broad, sweeping motions to preserve the volume of the whipped cream. Avoid stirring too vigorously to keep the mixture light and airy.
Fill & Set:
Spoon or pipe the cheesecake filling over the chilled crusts, smoothing the tops with an offset spatula or spoon. Cover loosely with plastic wrap (tenting to avoid surface contact) and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to set and the texture to firm up.
Decorate & Serve:
Just before serving, sprinkle the cheesecake bites with festive red and green sprinkles or crushed candy canes for a holiday touch. For extra flair, drizzle with melted white chocolate, or sprinkle with edible glitter or mini chocolate shavings. Serve chilled or allow them to soften slightly at room temperature (about 10 minutes) for a smoother texture.
