Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles damp sand. Press this mixture firmly into the bottom of a greased springform pan, ensuring it's evenly distributed. Bake for 10 minutes until lightly golden, then set aside to cool completely.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add sugar while continuing to mix, followed by the vanilla extract. Mix until well combined and creamy without any lumps.

In another bowl, whip the heavy cream until stiff peaks form, about 3-4 minutes. Gently fold the whipped cream into the cream cheese mixture until just combined.

Chop the Little Debbie Christmas Tree cakes and fold them into the cheesecake filling. Pour the mixture onto the cooled crust, smoothing the top with a spatula.

Bake for about 45 minutes, or until the edges are set but the center still jiggles slightly. Remove from the oven and let it cool to room temperature for about an hour.

Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight if possible. This chilling time allows flavors to meld beautifully.