Prepare the crust. Place the crushed chocolate sandwich cookies in a medium-sized mixing bowl. Then, stir the melted butter until the mixture is evenly moistened. Next, press the mixture into a 9-inch pie plate, spreading it evenly across the bottom and sides. Use the back of a spoon or a flat-bottomed glass to press the crust firmly for a smooth finish. Set aside.
Make the filling. Remove the vanilla ice cream from the freezer and let it soften at room temperature for 10–15 minutes. In a large mixing bowl, combine the softened ice cream, half-whipped topping, 3 drops of pink food coloring (if using), and ⅓ cup of crushed peppermint candies. Mix well until the color and candies are evenly distributed, creating a creamy pink filling.
Assemble the pie. Transfer the prepared filling into the pie crust, using a spatula to spread it evenly and smooth the top. Cover the pie tightly with plastic wrap or aluminum foil, making sure there are no air gaps to prevent freezer burn. Place the pie in the freezer for at least 4 hours or until the filling is firm.
Add the topping. Once the pie is fully frozen, remove it from the freezer and spread the remaining whipped topping evenly over the top, using a spatula to create a smooth or decorative finish. Then, generously sprinkle the remaining crushed peppermint candies over the whipped topping for a festive touch. Cover the pie loosely and return it to the freezer for at least 1 hour to allow the topping to set before serving.
Serve and enjoy. Before serving, let the pie sit at room temperature for a few minutes to make slicing easier. Use a sharp knife to cut into 8 slices. Serve chilled, and enjoy the cool, creamy, and festive flavors!