Finely crush the chocolate sandwich cookies in a food processor until they resemble sand. Transfer the crumbs to a mixing bowl, and pour in the melted unsalted butter. Mix until the crumbs are evenly coated, then press into a pie plate to form an even crust. Chill in the refrigerator for 30 minutes.

In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Gradually add the powdered sugar and peppermint extract, mixing until fluffy.

Refrigerate another mixing bowl along with the whisk. Once chilled, pour the heavy cream into the bowl and whip on high speed until stiff peaks form, about 3-5 minutes. Be careful not to overbeat.

Gently fold the whipped cream into the cream cheese mixture in thirds, using a spatula to combine without deflating the cream.

Spoon the fluffy filling into the chilled chocolate cookie crust, spreading evenly. Cover with plastic wrap and refrigerate for at least 4 hours.

When ready to serve, remove from the refrigerator and top with crushed candy canes. Optionally add whipped cream or mint sprigs.