Combine the chocolate cookie crumbs and melted butter in a medium bowl. Mix until the crumbs are evenly coated.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Refrigerate the crust for at least 15-20 minutes to set while preparing the filling.

In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the peppermint extract and a few drops of green food coloring. Mix well, adjusting the color to your liking.

Fold in the whipped cream (or whipped topping) gently until the filling is light and fluffy.

Spoon half of the filling into the prepared crust, spreading it evenly. Drizzle half of the melted chocolate over the filling and use a knife or skewer to gently swirl the chocolate into the filling.

Spoon the remaining filling on top and repeat with the remaining melted chocolate, creating a decorative swirl.

Garnish the top of the pie with whipped cream, chocolate shavings, green sprinkles, or edible glitter.

Cover and refrigerate for at least 4 hours, or overnight, to allow the pie to set completely.