In a small bowl, combine the softened cream cheese, granulated sugar, peppermint extract, and vanilla. Beat with an electric mixer on medium-high speed until fluffy and the sugar dissolves—this should take about 2 minutes.

Once mixed, portion the cream cheese mixture into sixteen scoops of about 2 teaspoons each. Place these spoonfuls onto a parchment-lined tray and freeze until firm.

In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.

Using an electric mixer, cream the softened butter with both the granulated and brown sugar on high speed until light and fluffy, usually about 2 minutes.

Mix in the room-temperature egg yolks, peppermint extract, and vanilla to the butter mixture. Blend on medium speed for about 1 minute until well combined and fluffy.

Add the flour mixture to the wet ingredients. Blend on low speed until just combined.

Using a rubber spatula, gently fold the crushed candy cane pieces and white chocolate chips into the dough until evenly incorporated.

Divide the dough into sixteen portions, each about 2 tablespoons. Flatten each one slightly, then place a frozen cheesecake ball in the center.

Carefully wrap the dough around the filling and roll it into a ball. Make sure it’s sealed tightly.

Roll each dough ball in additional granulated sugar before placing them on a parchment-lined baking sheet.

Bake the dough balls in a preheated oven set to 350°F for about 12-14 minutes. Let them cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.

Optionally, sprinkle with additional crushed candy canes for festive cheer before serving.