1. Preheat oven to 325°F and line an 8×8-inch pan with parchment paper.

2. In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press into pan and bake 8–10 minutes until lightly golden, then cool.

3. Beat cream cheese until smooth. Add Greek yogurt or sour cream, powdered sugar, vanilla, and peppermint extract. Mix until creamy.

4. Add eggs one at a time, mixing until just combined. Fold in half of the crushed candy canes.

5. Pour filling over cooled crust and bake 30–35 minutes until edges are set and center jiggles slightly. Cool at room temperature for 1 hour, then refrigerate 3–4 hours.

6. In a microwave-safe bowl, melt white chocolate chips with heavy cream in 20-second intervals, stirring until smooth. Cool slightly.

7. Spread white chocolate topping over chilled bars and sprinkle with remaining crushed candy canes.

8. Chill bars 30–45 minutes more until topping is firm. Use a hot, clean knife wiped between slices for neat bars.