Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs with melted butter until well mixed. Press this mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes.

In a stand mixer, beat the softened cream cheese on medium speed until fluffy. Gradually add granulated sugar, flour, and vanilla extract, mixing until evenly incorporated.

Slowly mix in the heavy whipping cream until fully incorporated. Add the eggs one at a time, mixing gently after each addition.

Fold pieces of Little Debbie Christmas Tree Cakes into the batter, then pour half into the crust and sprinkle additional cake pieces on top. Pour remaining batter and smooth surface.

Bake at 350°F for 15 minutes, then reduce to 200°F and bake for another 50-53 minutes until edges are set.

Turn off the oven and crack the door open slightly. Let the cheesecake cool for 15 minutes. Then transfer to room temperature and refrigerate overnight.

Heat heavy cream in a small saucepan until hot. Pour it over chopped white chocolate, let sit for a minute, then whisk until smooth.

Pour the cooled ganache over the cheesecake, sprinkle with green sprinkles, and drizzle red buttercream for decoration.