Line a 9x13-inch pan with parchment paper.
Mix cookie crumbs and melted butter together and press firmly into the bottom of the pan. Freeze for 10 minutes.
Beat cream cheese, powdered sugar, and peppermint extract together until smooth.
In a separate bowl, whip heavy cream to stiff peaks, then fold into the cream cheese mixture.
Add a few drops of red food coloring if desired and fold until marbled.
Spread filling over the crust and smooth the top.
Scatter crushed candy canes over the top, cover, and freeze for at least 4 hours before cutting into bars.
