1. Stir together the chocolate sandwich cookie crumbs, melted butter, and granulated sugar until evenly combined. Divide the mixture among 4 to 6 dessert cups and press it down gently to form the crust layer.

2. In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, peppermint extract, and pink food coloring if using, then beat until creamy and fully blended.

3. In a separate chilled bowl, whip the cold heavy whipping cream until stiff peaks form.

4. Gently fold the whipped cream into the cream cheese mixture until light and fluffy, then fold in the crushed peppermint candies.

5. Spoon or pipe the peppermint cheesecake mousse over the crust layer in each cup. Smooth the tops or leave them swirled.

6. Refrigerate the cups for at least 2 hours until chilled and lightly set.

7. Before serving, top with whipped cream, extra crushed peppermint, white chocolate curls if using, and mint leaves if desired.