In a mixing bowl, combine the chocolate cookie crumbs and melted unsalted butter, blending them until the mixture resembles wet sand. Press mixture into the bottom and sides of a 9-inch pie dish, ensuring an even layer. Set aside to chill.

In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth. Gradually add peppermint extract and green food coloring, mixing until everything is fully incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, ensuring a light and creamy filling.

Pour the fluffy filling into the prepared chocolate crust, smoothing it out evenly. Drizzle melted chocolate over the top, then use a toothpick to create elegant swirls.

Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight until the filling is set.

Once set, top with whipped cream, chocolate shavings or chips, and sprinkle with green sprinkles or edible glitter. Serve chilled.