In a medium mixing bowl, combine the chocolate cookie crumbs with the melted butter. Stir until the mixture resembles wet sand.

Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or a flat-bottomed glass to pack it tightly. Place the crust in the refrigerator to chill while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese with the powdered sugar and peppermint extract until smooth and creamy.

In a separate bowl, whip the heavy cream using an electric mixer until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Add a drop or two of red food coloring and swirl it in gently to create a soft pink tint.

Fold in the crushed peppermint candies.

Spoon the filling into the chilled crust and smooth the top with a spatula.

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

Before serving, top with dollops of whipped cream, a sprinkle of crushed peppermint candies, and shaved chocolate.