Start by greasing a 9-inch pie plate with a bit of butter to prevent sticking. Next, blend 24 Oreo cookies into fine crumbs using a food processor. Combine these crumbs with 6 tablespoons of melted butter until they resemble wet sand. Press the mixture firmly into the bottom and up the sides of the pie dish. Freeze the crust for 20 minutes to set it properly.

In a medium saucepan over medium heat, melt 2 cups of mini marshmallows and 1 cup of heavy whipping cream together. Stir continuously for about 5 minutes until the mixture is completely smooth and creamy—look for a glossy finish. Once melted, remove from heat and allow the mixture to cool to room temperature.

Once the filling has cooled, stir in 1 teaspoon of peppermint extract. If you want to make it festive, add a few drops of red gel food coloring until you achieve a soft pink hue. Gently fold in 1 cup of Cool Whip until the mixture is well combined and fluffy.

Take the chilled Oreo crust from the freezer and pour the peppermint filling into it. Smooth the top with a spatula. Apply the remaining Cool Whip on top for a beautiful finish.

Cover the assembled pie with plastic wrap or foil and refrigerate it for at least 6 hours, or preferably overnight.

Just before serving, sprinkle a generous amount of crushed peppermint candy canes on top. Cut into slices and enjoy.