In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until smooth. Add eggs, one at a time, while mixing on low speed. Add vanilla. Beat in melted Candy Cane Candy Melts. Spread mixture on crust and bake 25-27 minutes longer or until filling is set. Transfer to cooling grid to cool 10 minutes. Refrigerate 4 hours or until cold. When ready to serve, drizzle with melted Dark Cocoa Candy and sprinkle with Peppermint Crunch.