Combine cream cheese, sugar, heavy whipping cream, eggs, and vanilla in the bowl of a food processor, pulse until smooth. Alternatively, mix cream cheese and sugar together until well blended. Add whipping cream, eggs and vanilla and mix until smooth. Add some green food coloring and some peppermint extract, if desired, until you get the desired shade of green.
Holding onto the foil, lift the cheesecake out of the pan and set it on a cutting board. Use a small 1 inch tall Christmas tree cookie cutter to cut 48 trees out of the cheesecake. Youll need to keep the cuts very close together. Set the cheesecake trees on a tray lined with non-stick tin foil. Freeze for 20 minutes.
Bake at 350°F for 18-22 minutes until they look dry on top and you can touch the top of a cupcake and it springs back. Allow to cool completely. When you remove the cupcakes from the pan, draw a mark on the bottom of each cupcake liner, showing the front, so you know which direction to cut into them later.
Heat 1 tub of Betty Crocker™ Vanilla Frosting in the microwave, just to melt the frosting slightly. Dip the cupcakes in the frosting then roll in white jimmies (sprinkles.) If the frosting is too thin, just allow it to cool, stirring frequently until it thickens slightly.
Use the mark you drew on the bottom of each cupcake as a guide. Set the cupcakes facing you. Add a yellow sprinkle star on top of each tree facing forward, that way youll know which direction to cut the cupcakes to reveal the front of the cheesecake tree. Sprinkle on some colored non-pareils.