In a chilled bowl, whip the heavy cream until stiff peaks form. Set aside.

In another bowl, beat the softened cream cheese with powdered sugar, vanilla, and peppermint extract until smooth.

Gently fold in the whipped cream to create a mousse-like filling.

In each jar, layer red velvet cake crumbs at the bottom.

Add a layer of cheesecake mousse on top of the crumbs.

Repeat the layers until the jar is full.

Finish with a swirl of mousse and crushed candy canes on top.

Chill for at least 1 hour before serving.