Preheat the oven to 350°F. In a medium bowl, combine crushed chocolate sandwich cookies with melted butter. Press the mixture into a 9-inch pie pan and bake for 10 minutes. Let it cool completely.

In a large mixing bowl, beat heavy whipping cream until soft peaks form. Gradually add powdered sugar and continue beating until stiff peaks form. In another bowl, beat cream cheese until smooth, then mix in vanilla extract, peppermint extract, and crushed peppermint candies.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Pour the filling into the cooled crust and smooth the top. Refrigerate for at least 4 hours.

Before serving, garnish with extra whipped topping and crushed peppermint candies.