In a large bowl whip the heavy cream until stiff peaks form. Set aside.
In a medium bowl cream together the powdered sugar and cream cheese.
Add the food coloring, peppermint extract, and vanilla extract to the cream cheese/powdered sugar bowl and mix until a uniform color.
Mix in the 1⁄2 cup of peppermint candy bits with the cream cheese/powdered sugar.
Add the powdered sugar/cream cheese mixture to the bowl of heavy whipping cream and mix together on low speed until combined.
Pour mixture into chocolate sandwich cookie crust.
Top pie with whipped topping and crushed peppermint.
Chill for 1 to 2 hours or until ready to serve.
TIP: A ready-to-go chocolate sandwich cookie crust, either store-bought or homemade, serves as our base in this simple recipe. TIP: Make sure your cream cheese is at room temperature so that you don't end up with lumps in your pie filling.TIP: If you use a store-bought chocolate crumb crust that comes in a foil pie pan, we'd suggest placing the whole thing (crust and foil pan) inside a glass pie plate to help with stability.