Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2: Prepare the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand. Press the crust firmly into the bottom of the springform pan, creating an even layer. Set aside.

Step 3: Make the Cream Cheese Filling
In a large mixing bowl, beat the cream cheese on medium speed until creamy. Add the sugar and flour, mixing until smooth. Mix in the vanilla extract and heavy whipping cream until fully incorporated. Add the eggs one at a time, mixing just until combined. Gently fold in the chopped Little Debbie Christmas Tree Cakes.

Step 4: Bake the Cheesecake
Pour the cream cheese mixture over the crust and smooth the top. Bake for 50-60 minutes or until the edges are set and the center jiggles slightly. Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 30 minutes.

Step 5: Chill the Cheesecake
Remove the cheesecake from the oven and cool it to room temperature on a wire rack. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Step 6: Prepare the White Chocolate Ganache
Heat the heavy cream in a small saucepan over low heat until steaming. Pour the hot cream over the white chocolate in a bowl. Let it sit for 1 minute, then stir until smooth. Let the ganache cool until thick but pourable.

Step 7: Assemble and Decorate
Remove the cheesecake from the pan and place it on a serving platter. Pour the ganache over the top, letting it drip down the sides. Decorate with green sprinkles and pipe red buttercream frosting in festive patterns.