Preheat oven to 350 degrees F. Lightly grease a 9" round springform pan with cooking spray. Place a parchment paper round in the bottom of the pan, then liberally grease the bottom and sides of the pan once more with cooking spray. Set aside.

Prepare the brownie mix according to package directions. Pour the brownie batter evenly into the springform pan and bake for 35-45 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist crumbs. Cool completely.

In the bowl of a stand mixer, cream together the two packages of cream cheese and the confectioners' sugar until light and fluffy, scraping the sides of the bowl as needed. Add in the vanilla and peppermint extracts until combined. Meanwhile, combine the heavy cream and peppermint chips in a small bowl. Microwave 30 seconds, stir, and melt another 10-15 seconds or until melted and smooth. Add the melted peppermint chip mixture and mix well. Lastly, fold in the whipped topping until smooth, thick and creamy.

Spread the peppermint cheesecake mixture evenly on top of the fudge brownie layer. Cover and refrigerate for 6 hours, up to overnight, until set and chilled. Just before serving, garnish with whipped cream, sprinkles, and/or crushed candy canes.