1. Stir together the chocolate cookie crumbs, melted butter, and granulated sugar until the crumbs are evenly moistened, then divide the mixture between 8 small dessert cups and press firmly into the bottoms to form a crust.

2. In a large mixing bowl, beat the softened cream cheese until smooth, then add 3/4 cup of the powdered sugar and beat until creamy with no lumps.

3. Mix in the sour cream, 1 teaspoon of the vanilla extract, and 1/2 teaspoon of the peppermint extract until fully combined, then stir in the finely crushed candy canes and a drop or two of red food coloring if using.

4. In a separate chilled bowl, whip 1 1/4 cups of the heavy whipping cream to stiff peaks, then gently fold it into the peppermint cream cheese mixture in batches to create a light mousse.

5. Spoon or pipe the peppermint cheesecake mousse over the chilled crusts, dividing it evenly among the cups, and smooth or swirl the tops.

6. Cover the cups and refrigerate for at least 2 hours, or until the mousse is set and thoroughly chilled.

7. Just before serving, whip the remaining 1 cup of heavy whipping cream with the remaining 1/4 cup powdered sugar, 1/2 teaspoon peppermint extract, and 1/2 teaspoon vanilla extract until soft peaks form.

8. Pipe or spoon the whipped cream on top of each mousse cup, then garnish with coarsely crushed candy canes and a fresh mint sprig before serving.