Preheat oven to 350 F. In a mixing bowl, beat together the egg, vanilla, almond extract, coconut oil, and coconut sugar until well mixed and the coconut sugar is semi-dissolved. This is best done with a hand mixer or a stand mixer with the paddle attachment.
Fold in the almond flour, tapioca flour, and baking soda and mix until the flour is well incorporated. The dough will be soft and slightly crumbly. Add the sprinkles and gently fold into the dough.
Grease a 9-inch springform pan with oil and pour the dough into the pan. Use a measuring cup to press the dough into the pan. Form about a 1 inch barrier around the pan which creates a sturdy back to the pie.
Poke a few holes into the bottom of the pan with a fork and bake in the oven for 20 - 24 minutes until the edges are golden. Let cool while you prepare the filling.
For the filling, first melt the white chocolate in a skillet over low heat. You can also use a heat-proof bowl over a pot of simmering water. Stir continuously until smooth. Set aside to cool slightly.
In a separate bowl or in the bowl of a stand mixer, beat the cream cheese with the coconut sugar and peppermint extract until creamy. This is best done with the paddle attachment. You may see some coconut sugar clumps still in the mixture which is okay.
Then add the melted white chocolate and mix well to incorporate. Beat well until the coconut sugar is completely dissolved and the color has turned a tan peanut butter color.
Pour the batter into the cooled crust and use an uneven spatula to level off the top.
Transfer the pie to the fridge to set for at least 6 hours, preferably overnight.
Once set, pipe whipped coconut cream around the edges, sprinkle extra sprinkles over top and place two candy canes in the center for decoration.
When ready to serve, slice with a thin knife. For clean cut pieces, clean the knife off after each slice.