In bowl: combine cream cheese, sugar and peppermint extract. Beat until smooth and set aside.
In a separate bowl: add heavy whipping cream and red food color (optional). Whisk until the cream has thickened and stiff peaks form.
Add the whipped heavy cream to the first bowl with the cream cheese mixture. Gently fold both creams together until well combined (uniform in appearance) to form the cheesecake filling.
Remove the oreo crumb crust from the freezer. Transfer the cheesecake filling to the pan atop the oreo layer and gently spread the filling to form an even layer.
Sprinkle crushed peppermints on top of the cheesecake.
Refrigerate for at least 4 hours.