Grease a 9-inch pie plate with cooking spray. Pulse the Oreo cookies in a food processor until they resemble fine crumbs. Combine with melted butter and mix well. Firmly press into the bottom and sides of the pie plate. Freeze for 20 minutes to set.

In a medium saucepan, combine mini marshmallows and heavy whipping cream over medium heat. Stir constantly for about 5 minutes until the marshmallows melt completely. Remove from heat and let cool slightly.

Stir in peppermint extract and a few drops of red gel food coloring. Gently fold in half of the thawed Cool Whip until well blended and fluffy.

Pour the peppermint mixture into the chilled Oreo crust, smoothing the top. Spread the remaining Cool Whip over the filling. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

Garnish with crushed peppermint candy canes just before serving. Slice and enjoy!