Line an 8x8 inch pan with parchment paper, leaving an overhang on the sides to lift out later.

In a food processor, pulse the gingersnap cookies into fine crumbs. In a medium bowl, combine the cookie crumbs and melted butter. Mix until well combined.

Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Place in the freezer for 15 minutes to set.

In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Add the powdered sugar and mix until combined. Pour in the cold heavy cream, vanilla extract, and lemon juice. Beat until the mixture is thick and creamy.

Spread the cheesecake filling evenly over the chilled crust. Cover and refrigerate for at least 4 hours, or until firm.

Lift the cheesecake out of the pan and cut into 16 bite-sized squares. Melt the white chocolate in the microwave in 20-second intervals, stirring until smooth.

Dip the top of each cheesecake bite into the melted white chocolate and immediately top with festive sprinkles or crushed peppermint. Place on a parchment-lined baking sheet to set.

Keep refrigerated until ready to serve.