Creating the White Chocolate Peppermint Cheesecake is a straightforward process if you follow these steps:

1. Preheat the Oven: Begin by preheating your oven to 325°F (160°C).

2. Prepare the Crust: In a large bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.

3. Form the Crust: Press the crumb mixture into the bottom of a 9-inch springform pan evenly. Bake the crust for about 10 minutes, then remove it from the oven and let it cool.

4. Make the Cheesecake Filling: In a mixing bowl, add the softened cream cheese. Beat until smooth using an electric mixer.

5. Add Sugar and Extracts: Gradually add in the melted white chocolate and powdered sugar. Beat well, then mix in the eggs, vanilla extract, and peppermint extract until fully combined and smooth.

6. Bake the Cheesecake: Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 50-60 minutes or until the center is set but still slightly jiggly.

7. Cool and Chill: Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for about an hour. Then, refrigerate for at least 2-4 hours or preferably overnight.

8. Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold this into the chilled cheesecake mixture until fully incorporated.

9. Decorate: Dust the top with cocoa powder and garnish with white chocolate shavings and crushed peppermint candies.

10. Release and Serve: Carefully remove the sides of the springform pan before serving.

This clear step-by-step guide will help ensure your cheesecake turns out deliciously every time!