Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool completely before adding the filling.

In a large bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes. Gradually add the sugar and blend until fully incorporated. Add eggs one at a time, mixing slowly after each addition. Mix in melted white chocolate, sour cream, peppermint extract, and vanilla extract until the filling is velvety.

Pour the filling over the cooled crust, spreading it evenly. Bake for 50-60 minutes, until edges are set and center remains slightly jiggly. Turn off oven and leave cheesecake for an additional hour.

After an hour, remove cheesecake and let it cool to room temperature. Transfer it to the refrigerator and chill for at least 4 hours, preferably overnight. Garnish with crushed peppermint candies before serving.