1. In a small bowl, combine graham cracker crumbs and melted butter. Press about 1 tablespoon into the bottom of each of 8 dessert cups or jars. Set aside.

2. In a cold mixing bowl, beat heavy whipping cream until stiff peaks form. Chill while preparing the rest.

3. In a separate bowl, beat cream cheese with powdered sugar, peppermint extract, and vanilla extract until smooth and fluffy.

4. Gently fold in the whipped cream. Add food coloring if using, and stir in crushed peppermint candies.

5. Spoon or pipe the mousse evenly over the graham crusts.

6. Chill mousse cups for at least 2 hours until set.

7. Before serving, top with more crushed peppermint, whipped cream, or mini candy canes if desired.