Prepare the crust by mixing the chocolate wafer crumbs and melted butter.
Refrigerate the crust to set while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese until smooth.
Add the powdered sugar and peppermint extract to the cream cheese and mix until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Stir in the crushed peppermint candies and pour the filling into the prepared crust.
Smooth the top of the filling and refrigerate the pie for at least 4 hours or until set.
Garnish with chocolate shavings or curls before serving.
