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 ½ 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 half of the filling mixture into each of the Oreo crusts.
Top pie with Cool Whip and crushed peppermint. Chill for 1 to 2 hours or until ready to serve.
TIP: A ready-to-go Oreo crust serves as our base in this simple recipe. I prefer picking mine up at the grocery store, but you could also make the chocolate cookie crust from scratch if you'd like.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.