Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press into a springform pan and bake for 10 minutes. Let it cool completely.

In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 3 minutes. Gradually add sugar and mix until fully incorporated.

Pour in the heavy cream and whip on high speed until stiff peaks form, about 3-5 minutes. Gently fold the whipped cream into the cream cheese mixture.

Chop the Little Debbie Christmas Tree Cakes into small pieces and fold them into the cheesecake filling.

Pour the cheesecake filling over the cooled crust, spreading evenly. Bake for approximately 45 minutes, until slightly jiggly in the center.

Let the cheesecake cool at room temperature for 30 minutes. Then refrigerate for at least 4 hours or overnight.