Press the cookie crumbs and butter into a springform pan and chill while you work.

Beat cream cheese and powdered sugar until smooth and creamy.

In a separate bowl, whip the heavy cream to stiff peaks.

Fold the whipped cream and peppermint extract into the cream cheese mixture.

Fold in most of the candy canes, then spread over the crust.

Chill at least 6 hours until firm, then top with remaining candy canes.