Begin by beating 8 ounces of softened cream cheese in a large mixing bowl until creamy, about 2 minutes with an electric mixer. Gradually add in 1 cup of powdered sugar, ¼ cup of unsweetened cocoa powder, and 1 teaspoon of peppermint extract, mixing until fully incorporated. Gently fold in 1 cup of whipped cream until the texture is smooth and fluffy, creating a delightful filling for your Hot Cocoa Peppermint Bites.

In a separate bowl, combine 1 cup of chocolate graham cracker crumbs with 4 tablespoons of melted butter, stirring until the crumbs are well-coated. The mixture should resemble wet sand and hold together when pressed between your fingers.

Line a mini muffin tin with 12 paper liners. Press approximately 1 tablespoon of the crust mixture into the bottom of each liner, ensuring it is compact and forms an even layer. Spoon the cheesecake mixture into each muffin cup, filling them about ¾ full. Top your mixture generously with crushed peppermint candies.

Place the muffin tin in the freezer for at least 2 hours, allowing the Hot Cocoa Peppermint Bites to firm up completely.

Once the bites have set, melt 1 cup of dark or milk chocolate in a microwave-safe bowl for about 1-2 minutes, stirring every 30 seconds until smooth. Dip each cheesecake bite into the melted chocolate, allowing excess to drip off.

Let the chocolate-coated bites sit at room temperature until the chocolate firms up, or refrigerate for about 15 minutes.