Line a spring form pan with foil.

Combine the cookie crumbs and melted butter and mix well.

Press the crumbs firmly into the bottom and partially up the sides of prepared pan. Place in the refrigerator for 15 minutes to chill.

In a bowl, beat the cream cheese until it is fluffy. Slowly add the sweetened condensed milk, peppermint extract and food coloring and mix well. You can make it as dark or as light as you want with the food coloring. I like mine to be more of a pink color.

Fold in the whipped topping and crushed mints. Then pour filling into pan.

Cover with plastic wrap and place in freezer for 6 hours (until firm).

Slice and garnish with crushed mint, whipped cream or chocolate drizzle.