No-Bake Candy Cane Pie

1. Make the crust:
   • In a medium bowl, combine the graham cracker crumbs and sugar.
   • Add the melted butter and stir until the mixture is well combined and resembles wet sand.
   • Press the graham cracker mixture into the bottom and up the sides of a 9-inch pie dish.
   • Refrigerate the crust for at least 30 minutes to firm up.
2. Make the filling:
   • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
   • Add the powdered sugar, vanilla extract, and peppermint extract. Mix until combined.
   • In a separate bowl, whip the heavy whipping cream until stiff peaks form.
   • Gently fold the whipped cream into the cream cheese mixture until smooth and well combined.
   • Stir in the crushed candy canes, reserving a little for garnish.
3. Assemble the pie:
   • Spoon the peppermint filling into the chilled graham cracker crust, spreading it evenly.
   • Smooth the top with a spatula and refrigerate the pie for at least 4 hours, or until it’s set.
4. Decorate:
   • Just before serving, top the pie with whipped cream and sprinkle with the remaining crushed candy canes.
   • Garnish with whole candy canes for a festive touch, if desired.
5. Serve:
   • Slice and enjoy your No-Bake Candy Cane Pie 🍬🥧! It’s a light, refreshing dessert that’s perfect for any holiday gathering.

This pie is a dreamy combination of creamy, minty filling with a crunchy, buttery graham cracker crust—making it the perfect no-bake holiday treat!