1. Preheat the oven to 325°F (163°C) and line an 8×8 or 9×9-inch pan with parchment paper.

2. Combine crushed crumbs, granulated sugar, and melted butter and press evenly into the pan.

3. Bake the crust for 8–10 minutes and allow it to cool while you prepare the filling.

4. Beat the cream cheese until smooth, then add sugar and blend until combined.

5. Add eggs one at a time, mixing gently after each addition.

6. Stir in vanilla and peppermint extracts and divide batter if using red food coloring, then swirl over crust.

7. Bake for 30–35 minutes until edges are set and center slightly jiggles.

8. Crack the oven door and let the bars cool inside for 10 minutes, then cool to room temperature.

9. Whisk sour cream and powdered sugar, spread over cooled bars, and sprinkle with crushed candy canes.

10. Refrigerate for at least 3–4 hours or overnight.

11. Lift bars from pan using parchment, slice with a clean sharp knife, and serve or store in an airtight container.