In a large mixing bowl, pour in heavy cream and whip on medium speed until stiff peaks form, about 3-4 minutes. Set aside.

In a medium bowl, combine softened cream cheese and powdered sugar, blending until smooth and creamy, about 2 minutes.

Add vanilla extract, peppermint extract, and food coloring to the cream cheese mixture, mixing thoroughly for about 1 minute.

Gently fold in crushed peppermint candy bits to the cream cheese mixture using a spatula.

Slowly add whipped cream in two batches to the peppermint filling mixture, folding gently to incorporate.

Pour the peppermint filling mixture into the prepared chocolate cookie crust and spread evenly.

Spread a layer of Cool Whip or whipped cream over the top of the pie and sprinkle with crushed peppermint.

Refrigerate for at least 4 hours or overnight to chill and set before serving.