Begin by crushing chocolate cookies in a food processor until they resemble fine crumbs. Melt butter and mix it with the cookie crumbs until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator for 15 minutes while you prepare the filling.

In a large mixing bowl, add softened cream cheese and use an electric mixer to beat it until smooth and fluffy, about 2-3 minutes. Scrape down the sides of the bowl to ensure everything is combined.

To the beaten cream cheese, add powdered sugar and peppermint extract, mixing gently until all ingredients are well incorporated, about 1-2 minutes.

Carefully fold whipped topping into the cream cheese mixture using a spatula, ensuring you preserve the airy texture. This should take about 1-2 minutes.

Stir in crushed candy canes and, if desired, a few drops of red food coloring for a festive swirl.

Spoon the creamy filling into the chilled cookie crust, using a spatula to smooth out the top.

Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm.

Before serving, top the pie with whipped cream and a sprinkle of additional crushed candy canes for garnish.