1. Crush 25 chocolate sandwich cookies (cream and all) into fine crumbs. Mix with 5 tablespoons melted unsalted butter. Press this mixture firmly into a 9-inch pie dish. Chill in the freezer while preparing the filling.

2. In a large mixing bowl, beat 8 ounces softened cream cheese until smooth. Add 1 cup powdered sugar and 1 teaspoon peppermint extract; beat until combined. Stir in 2 to 3 drops red gel food coloring until the filling is a soft pink.

3. In a separate bowl, whip 1 cup heavy whipping cream until soft peaks form.

4. Gently fold the whipped cream into the peppermint mixture until fully combined and airy.

5. Fold in 1⁄3 cup crushed candy canes into the peppermint cream mixture.

6. Pour the filling into the chilled crust and smooth the top. Refrigerate for at least 4 hours or overnight.

7. Before serving, top with whipped cream and garnish with 2 tablespoons crushed candy canes.