Line an 8-inch springform pan with parchment paper and set aside.

In a food processor, add the chocolate sandwich cookies and melted butter. Pulse until you reach a wet, sand-like texture. Transfer the cookie crumbs to an 8" springform pan and gently press them into an even layer with a flat drinking glass or measuring cup. Freeze while you prepare the filling.

In a large bowl, add the softened cream cheese, heavy cream, powdered sugar, pudding mix, peppermint extract, and red food coloring (if using). Use a handheld electric mixer to mix on low, gradually increasing the speed until the mixture is smooth and creamy. It will be really thick.

Transfer the mixture into the springform pan. Smooth the top with a rubber or offset spatula and top with the whipped topping, making sure to get all the way to the edges.

Refrigerate for at least 4 hours (or up to 2 days) or freeze for 1 hour for faster results.

Remove the outer ring of the springform pan and garnish with whipped cream, peppermint candies, and sandwich cookie crumbs (or any combination of those) before serving chilled.