Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until well blended. Press into a springform pan to create an even crust and bake for 10 minutes.

Beat softened cream cheese in a large mixing bowl until smooth. Gradually add sugar and mix until fully combined. Stir in vanilla extract.

In a separate bowl, whip heavy cream with an electric mixer until stiff peaks form, about 3 to 5 minutes.

Gently fold whipped cream into the cream cheese mixture using a spatula. Use a figure-eight motion to maintain the airy texture.

Chop Little Debbie Christmas Tree Cakes into small pieces and gently fold into the cream cheese filling.

Pour the filling over the pre-baked crust and smooth the top with a spatula. Bake for about 45 minutes until slightly jiggly in the center.

Cool the cheesecake at room temperature for about 30 minutes, then refrigerate for a minimum of 4 hours or overnight.

Release the sides of the springform pan and serve with optional toppings like chocolate sauce or whipped cream.