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. Firmly press this crumb mix into the bottom of a greased springform pan to create an even layer. Bake for 10 minutes, then let it cool completely.

In a large bowl, beat the softened cream cheese until it's creamy and smooth. Gradually add in the sugar, mixing continuously to ensure a well-combined filling. Pour in the vanilla extract and blend until everything is homogenous.

In a separate bowl, use an electric mixer to whip the heavy cream until stiff peaks form, about 3 to 5 minutes. Be gentle during this step, as overmixing may deflate the airiness.

Carefully fold the whipped cream into the cream cheese mixture using a spatula, then gently mix in the chopped Little Debbie Christmas Tree Cakes. Pour this mixture into the cooled crust.

Place the assembled cheesecake in the preheated oven and bake for approximately 45 minutes. You want it to be set but still slightly jiggly in the center.

After taking the cheesecake out of the oven, let it cool to room temperature on a wire rack. Refrigerate for at least 4 hours, or ideally overnight.