Step 1

Preheat oven to 350°F. (if you're making the crust from scratch otherwise skip to the filling instructions)

Step 2

Place chocolate wafers in a food processor; process until finely ground, about 30 seconds.

Step 3

Add butter, sugar, and salt; pulse until the mixture has a wet sand consistency, about 5 (1-second) pulses.

Step 4

Press mixture firmly and evenly into the bottom and up sides of a 9-inch tart pan.

Step 5

Place the tart pan on a rimmed baking sheet.

Step 6

Bake in a preheated oven until the crust is firm and appears dry, for about 10 minutes.

Step 7

Remove from oven; let cool completely, about 15 minutes.

Step 8

Beat cream cheese and marshmallow creme in a large bowl with an electric mixer on medium speed until smooth, about 1 minute, 30 seconds.

Step 9

Add peppermint extract; beat on low speed until fully incorporated, about 15 seconds. Set aside.

Step 10

In a large mixing bowl, beat the whipping cream, sugar, and food coloring with an electric mixer at medium-high speed. Mix until stiff peaks form, which takes about 1 minute and 30 seconds.

Step 11

Gently fold the whipped cream mixture into the cream cheese mixture until just combined.

Step 12

Spread filling into prepared crust.

Step 13

Freeze until filling firms up, about 2 hours.

Step 14

Decorate with crushed peppermint candies. Serve.