Preheat your oven to 325°F. Line a muffin pan with paper cupcake liners.

In a medium bowl, mix together 1 ½ cups Oreo cookie crumbs and 2 tablespoons melted butter until well combined. Divide the mixture evenly among the cupcake liners, pressing it firmly into the bottom to form a crust.

Bake the crusts in the preheated oven for 5 minutes. Remove from the oven and let them cool while you prepare the cheesecake filling.

In a large mixing bowl, beat (1) 8-ounce block of softened cream cheese and ¾ cup granulated sugar together until smooth and creamy. Add ⅓ cup sour cream, 1 teaspoon pure vanilla extract, and 1 teaspoon peppermint extract, and mix until fully incorporated. Beat in 1 large egg, mixing just until combined. Be careful not to overmix. Fold in ¼ cup crushed peppermint candies.

Using a piping bag or spoon, evenly distribute the cheesecake filling over the cooled Oreo crusts, filling each cupcake liner about two-thirds to three-quarters full.

To prepare a small water bath, bring a pot of water to a boil. Carefully pour the boiling water into a baking or roasting pan until it's about 1 - 2 inches deep. Once the oven has reached the 325°F, place the water bath on the lower rack of the oven.

Place the mini cheesecakes on the middle rack above the water bath and bake at 325°F for 18 - 20 minutes, or until the centers are set and no longer jiggly. Allow the cheesecakes to cool completely at room temperature, then refrigerate for at least 2 hours or overnight.

In a chilled mixing bowl, beat 1 cup cold heavy whipping cream, 2 - 3 tablespoons powdered sugar, and ½ teaspoon pure vanilla extract on high speed until stiff peaks form. Transfer the whipped cream to a piping bag fitted with your desired tip.

Once the cheesecakes are fully chilled, pipe a generous swirl of whipped topping onto each mini cheesecake. Garnish with the additional crushed peppermint candies.

Serve and ENJOY!