Spray a 9 x 9 baking dish with cooking spray and set aside.

Bring the sugar, brown sugar, butter, and molasses to a rolling boil in a heavy saucepan over medium high heat.

Continue boiling and stirring until a candy thermometer reaches 235 degrees.

Remove from heat and add the white chocolate, one tablespoon crystallized ginger, and cinnamon. Allow to sit for 3 minutes then stir until smooth.

Quickly add in the marshmallow cream and vanilla and stir until everything is blended.

Quickly pour into prepared pan and smooth the top.

Sprinkle with red and green sprinkles and the remaining crystallized ginger.

Cool for 2-3 hours or until completely set. You can also put it in the refrigerator to set quicker.

Cut into 24 pieces. Store in an air tight container.