Insert parchment baking cups into a muffin pan.
Preheat oven to 350F.
Place one chocolate sandwich cookie in the bottom of each parchment baking cup.
In a large bowl, beat cream cheese and sugar with an electric mixer on medium speed until smooth. Mix in egg, peppermint extract, and red food coloring until combined.
Evenly pour filling over each oreo. Bake for 20-25 minutes. Remove from oven and cool in pan for 20 minutes. Refrigerate for at least 1 hour before removing cheesecakes from the pan.
To make the ganache, add the finely chopped chocolate to a heatproof bowl. Place the heavy cream in a microwave safe measuring cup and microwave in 30 second intervals until almost but not boiling. Then pour the heavy cream over the chopped chocolate and let sit for 1-2 minutes before whisking until smooth. Next, pour about a tablespoon on the top of each cheesecake and sprinkle with some crushed candy cane. Then return the cheesecakes to the refridgerater so that the ganache to set.
To serve, remove the parchment baking cup from around each cheesecake. Add a dollop of whipped cream topping and crushed candy cane before serving.
You can store them in the refrigerator in an airtight container for up to 3 days.