Preheat the oven to 350°F and unwrap the peppermint kisses. Crush the cookies finely in a food processor or blender, then mix the crumbs with the melted butter.

Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake the crust for 5 to 7 minutes, then let it cool while you prepare the filling.

Beat the softened cream cheese, sugar, and vanilla until smooth.

Add the eggs one at a time on medium-low speed, mixing only until each one is combined.

Set aside 1 cup of batter for the peppermint swirl, then spread the remaining batter over the cooled crust.

Place 30 unwrapped kisses and the milk in a microwave-safe bowl. Microwave at 50% power for 60 to 90 seconds, stirring every 20 seconds, until fully melted.

Stir the melted candy and optional red food coloring into the reserved cup of batter. Drop spoonfuls over the cheesecake filling, then gently swirl with a knife to create a marbled pattern.

Bake the cheesecake for 45 to 50 minutes, until the edges look set and the center is nearly set but still slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool inside for 20 to 30 minutes.

Run a sharp knife around the edge, cool the cheesecake completely at room temperature, and refrigerate it until well chilled.

Once the cheesecake is chilled, remove the sides of the springform pan. Chop most of the remaining kisses and sprinkle them over the top.

Beat the heavy cream, powdered sugar, and vanilla to stiff peaks, then pipe swirls around the cheesecake. Tuck peppermint bark squares between the swirls just before serving.

You can make the cheesecake 1 to 2 days ahead. Keep it chilled and add the whipped cream and bark just before serving.

To freeze, chill the cheesecake until fully set, add the chopped kisses, and wrap it in two layers of plastic wrap. Freeze, then thaw overnight in the refrigerator and finish with fresh whipped cream.