Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with paper liners or use a silicone pan (without liners).

Prepare the crust: In a medium bowl, mix graham cracker crumbs, hot cocoa mix, and melted butter. Cover the bottom of each muffin cup with a tablespoon of the crust mixture, patting into place with the back of a spoon or bottom of a cup.

Prepare the cheesecake batter: Using a hand mixer and a medium bowl, blend cream cheese and eggs on medium speed. Add sour cream, sugar, hot cocoa mix, and vanilla extract, beating until smooth.

Fill each muffin cup three-quarters of the way (about a quarter cup of batter in each). Bake 20 minutes until set, then allow to cool.

Prepare the whipped cream: In a medium bowl, beat heavy whipping cream, sugar, vanilla extract, and peppermint extract on high speed until soft peaks form, about one minute. Taste and add a few more drops of peppermint extract if desired. To serve, top cheesecakes with dollops of whipped cream (or transfer whipped cream to a piping bag and pipe onto cheesecakes).