Preheat your oven to 350°F (175°C).

In a mixing bowl, beat the egg, vanilla, almond extract, melted coconut oil, and coconut sugar until well combined.

Fold in the almond flour, tapioca flour, and baking soda until the mixture is smooth. The dough will be soft and slightly crumbly.

Add the sprinkles and gently mix them into the dough.

Grease a 9-inch springform pan and pour the dough into it. Press it evenly into the bottom and up the sides to create a barrier.

Poke a few holes in the bottom with a fork and bake for 20-24 minutes until golden brown around the edges. Allow it to cool.

For the filling, melt the white chocolate over low heat or using a double boiler until smooth and set aside to cool slightly.

In a separate bowl, beat the softened cream cheese with ⅓ cup coconut sugar and peppermint extract until creamy.

Mix in the melted white chocolate and blend until well incorporated and smooth.

Pour the filling into the cooled crust and level the top with a spatula.

Refrigerate the pie for at least 6 hours, preferably overnight, to set.

Once set, top with whipped coconut cream, extra sprinkles, and place two candy canes in the center for decoration.

Serve the pie chilled, sliced into wedges, and topped with additional whipped coconut cream and crumbled candy canes for a festive touch.