Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed. Transfer this mixture into a greased springform pan and press it firmly into the bottom to form an even layer. Bake for 10 minutes until lightly golden, then remove and allow to cool completely.

In a large bowl, beat the softened cream cheese using a hand mixer on medium speed until smooth and creamy. Gradually add sugar while continuing to mix, incorporating the vanilla extract next. The filling should be fluffy and well-combined.

In a separate bowl, use a clean mixer to whip the heavy cream until stiff peaks form, which usually takes about 3-5 minutes. Gently fold the whipped cream into the cream cheese mixture.

Carefully fold the chopped pieces of Little Debbie Christmas tree cakes into the cream cheese and whipped cream filling. Pour this delicious mixture over the prepared crust in the springform pan and smooth the top.

Place the assembled cheesecake in the oven and bake for approximately 45 minutes. The center should be slightly jiggly when done.

Once baked, remove the cheesecake from the oven and let it cool at room temperature for about an hour. Cover the pan and refrigerate for at least 4 hours, or preferably overnight.