Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with non-stick spray.

In a food processor, pulse together the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press into the bottom of the prepared springform pan.

Bake the crust for 10 minutes until lightly golden.

In a stand mixer, beat cream cheese until light and fluffy. Gradually add sugar, flour, and vanilla, mixing until smooth.

Slowly pour in whipping cream, mixing on low then high until fully incorporated. Add eggs one at a time, mixing gently until just combined.

Pour half the cheesecake mixture over the crust, place chopped Little Debbie Cakes in a circle, then layer remaining mixture on top.

Bake at 350°F for 15 minutes, then reduce to 200°F and bake for 50-53 minutes until edges are set and center jiggles slightly.

Turn off the oven and crack the door for 15 minutes of cooling, then refrigerate overnight.

To make the ganache, heat whipping cream until simmering, pour it over chopped white chocolate and whisk until smooth.

Pour ganache over the chilled cheesecake, sprinkle green sprinkles, and pipe red buttercream designs for decoration.