In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until evenly coated, then press the mixture firmly into the bottom of a 9-inch springform pan. Pop it in the fridge to chill while you make the filling.

In a large mixing bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until light and fluffy.

Spread half of the cheesecake mixture evenly over the chilled crust.

Arrange the Christmas Tree Cakes in a single layer across the top, pressing them gently into the filling.

Spread the remaining cheesecake mixture over the top, smoothing it out with a spatula.

Cover and refrigerate for at least 6 hours (or overnight) until fully set and firm.

When ready to decorate, heat the heavy cream in the microwave until just steaming. Pour it over the chopped white chocolate and let it sit for 2 minutes, then stir until smooth and glossy. Allow to cool slightly.

Pour the white chocolate ganache over the chilled cheesecake and smooth the top.

Drizzle with red decorating icing in a zigzag pattern and sprinkle green sanding sugar evenly on top for that classic Christmas Tree Cake look.

Chill for another 30 minutes to set the topping before slicing and serving.