Preheat water bath to 176 F. Wash and dry 5 8-ounce mason jars.
In a medium bowl, add in the graham cracker crumbs, butter, and sugar. Stir until the crumbs are coated with butter.
Divide the crumbs into the 5 mason jars. For me, it was a little over 2 tablespoons for each mason jar.
Firmly press the crumbs into the bottom of the jars and set aside.
Cheesecake
In a large mixing bowl, add in the cream cheese. Beat with a hand mixer on medium until creamy. This will hopefully help prevent lumps.
Add the hot chocolate mix, cocoa powder, and sugar. Beat until the three ingredients are worked into the cream cheese. Scrape down the sides of the bowl.
Add in the vanilla extract and peppermint extract. Add in the eggs one at a time and beat in the extracts and egg. Scrape down the bowl. Repeat beating and scraping the bowl with each egg.
Add in the sour cream and beat just until it's worked in. Fill the mason jars up with batter, stopping about half an inch from the top.
Place the lid and ring on top of the mason jar. You'll want the ring on fingertip tight meaning firmly, but not as tight as possible.
Once the water is up to temperature, add the mason jars to the water.
Cook for 1 hour and 30 minutes.
Once done, remove the cheesecakes from the water to cool to room temperature. Then place in the fridge to chill overnight.
Before serving cheesecakes, add whipped cream, crushed peppermint candies, and marshmallows to the top.
Whipped Cream
In a large bowl, add in the heavy cream and powdered sugar. Beat until stiff peaks form.
Add the whipped cream to a piping bag fitted with a 1M tip and pipe swirls of whipped cream on each cheesecake.
Add the marshmallows and sprinkle on the crushed peppermint candies.