Pulse cookies in food processor, then add salt and butter
Press cookie mixture into 9” pie pan and set aside
Filling
With an electric mixer, beat cream cheese, then add marshmallow and peppermint extract.
In a separate bowl use a whisk attachment to beat heavy cream and sugar until very stiff peaks form.
Gently fold both mixtures together and add food coloring, do not over mix.
Spoon filling evenly into crust and refrigerate overnight (or for at least 4 hours).
Topping
Whip heavy cream and sugar until soft peaks form and spread on top of the pie.
Sprinkle on crushed peppermint pieces and serve.
Notes
If you don't want to make your own whipped cream, feel free to use Cool Whip instead. Optional topping ideas include chocolate chips or more crushed Oreo cookies.