Preheat oven to 325°F. Line 12 muffin cups with cupcake liners.
Remove the cream cheese and eggs from the refrigerator and let come to room temperature.
Add the graham crackers to a food processor fitted with a standard blade and pulse until crumbled. Stir in the butter and mix until combined. Divide the mixture between the 12 muffin cups and press into the bottom of each cup. Bake for 8 minutes. Remove from oven.
While the crusts are baking, add the cream cheese and sugar to the bowl of a stand mixer and beat until combined and smooth. Add the eggs, one at a time, mixing on low speed until just blended. Don't beat the mixture once the eggs have been added.
Divide the cheesecake mixture among the 12 muffin cups, filling nearly to the top. Try to divide as evenly as possible to ensure consistent baking.
Bake for 25 minutes. Remove from oven and let cool for at least 30 minutes. Refrigerate for at least 1 hour before serving.
When ready to serve, remove cheesecakes from the refrigerator. If you like you can remove from cupcake liners or just leave them in the liners.
Melt the chocolate chips in the microwave for 30 seconds at a time until smooth. Top cheesecakes with peppermint bark and drizzle with chocolate.
If you don't have a stand mixer you can use a regular hand mixer.
I generally try to make cheesecake early in the day or even the day before I want to serve it.
Cook and prep time does not include cooling time, so be sure to leave at least 90 minutes additional to allow the cheesecakes to cool.