1. Crush the chocolate sandwich cookies into fine crumbs and mix them with the melted butter until evenly combined.

2. Press the cookie mixture firmly into the bottom and sides of a 9-inch pie dish, then chill the crust for 20 minutes.

3. Beat the softened cream cheese in a large bowl until smooth and creamy.

4. Add the powdered sugar, peppermint extract, vanilla extract, and pink food coloring if using, then mix until fully blended.

5. In a separate bowl, whip the heavy whipping cream until stiff peaks form.

6. Gently fold the whipped cream into the cream cheese mixture until the filling is light and fluffy.

7. Spoon the filling into the chilled crust and smooth the top evenly.

8. Refrigerate the pie for at least 4 hours, or until fully set.

9. Before serving, decorate with whipped cream, crushed peppermint candies, and mini white chocolate chips.

10. Slice and serve chilled.