Preheat the oven to 350°F. Prepare a cupcake tin by lining with paper liners or a mini cheesecake pan by spraying with cooking spray. In a small bowl, whisk together the cookie crumbs, melted butter and 1 Tablespoon sugar. Spoon 1-2 Tablespoons of the cookie mixture into each well of the cupcake tin and press down to form a crust. Bake 5 minutes in the preheated oven, then remove.
While the crust is baking, in a large bowl or the bowl of a stand mixer, beat together the sugar and cream cheese until light and fluffy. Beat in the eggs, sour cream, 3 Tablespoons heavy cream, vanilla, peppermint extract and food coloring until smooth. Gently fold in the chopped candies. Spoon the cheesecake filling into the wells of the muffin tin, filling nearly full. Bake 20-25 minutes, or until they only jiggle slightly when you move the pan. The cheesecakes will dome while cooking and then flatten as they cool.
Allow the cheesecakes to cool to room temperature, then refrigerate one hour until chilled. Once they are chilled, beat the heavy cream until light and fluffy. Add the powdered sugar and beat until smooth. Top each cheesecake with a dollop of whipped cream, then place a candy cane kiss on top. Enjoy!
Notes
Stabilized whipped cream: Use this stabilized whipped cream and the piped cream will hold all day. Make-ahead: These can be made up to 3 days in advance when wrapped and stored in the fridge. Make sure they have had time to cool completely before being wrapped and chilled. Don't add the whipped cream until serving.Freezer Instructions: You can even make them a few weeks in advance, then wrap and store in the freezer. Whenever you want to enjoy one, just pull it out and dethaw on the counter or in the microwave at 30% power for 30-45 seconds.