Using a food processor, blend the graham crackers until fine and no large pieces remain. Transfer to a bowl and add the melted butter. Mix until the butter is well incorporated. Set aside.
In a medium-sized bowl and using an electric mixer, whip the heavy whipping cream until soft peaks form.
Next, add the cream cheese, granulated sugar, and vanilla. Mix until well incorporated.
Add the hot cocoa and mix until light and fluffy.
In a medium-sized bowl and using an electric mixer, whip the heaving whipping cream, granulated sugar, vanilla, and peppermint extract until stiff peaks form.
Add a few spoonfuls of chocolate graham cracker crust to the bottom of a glass or small jar. Next, add a spoonful of the cheesecake mixture. Refrigerate for at least 4 hours or up to a day. Top with homemade whipped cream and toppings of your choice. Enjoy within three days.