Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
In a small bowl, combine Oreo cookie crumbs with melted butter. Make sure to get every crumb coated in butter.
Press the mixture evenly into the bottom and halfway up the sides of the springform pan. Set aside.
In a large mixing bowl, use a hand-held or stand mixer with a paddle attachment to beat the cream cheese and granulated sugar on medium speed until smooth and creamy.
Add the heavy cream, peppermint extract, and vanilla extract. Continue beating for 1–2 minutes until the mixture becomes light and fluffy.
Gently fold in the crushed candy canes.
Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.
Refrigerate until the filling is firm, about 6 hours, up to overnight.
When ready to serve, garnish with whipped cream and sprinkle more crushed candy canes on top.