Preheat your oven to 350°F.

In a large bowl, mix the crushed candy canes, sugar, and melted butter until well combined.

Press the mixture into a 9-inch pie dish, making sure it is evenly distributed.

Bake the crust for 10 minutes and then let it cool completely.

In a medium-sized bowl, microwave the white chocolate chips and heavy cream together for 30 seconds, then stir. Microwave in additional 15-second increments until the white chocolate is melted and the mixture is smooth.

In a separate bowl, beat the cream cheese until smooth and then add the melted white chocolate mixture. Mix until well combined.

Spread the white chocolate filling evenly over the cooled candy cane crust and place it in the refrigerator to chill for 10-15 minutes.

In another medium-sized bowl, whisk together the instant vanilla pudding mix, milk, peppermint extract, and red food coloring (if desired) until smooth.

Pour the peppermint filling over the white chocolate filling and spread it evenly. Place the pie back in the refrigerator and let it chill for at least 2 hours or until set.

Once the pie is chilled and set, it's time to make the topping. In a large bowl, beat the heavy cream and powdered sugar together until stiff peaks form.

Spread the whipped cream over the top of the peppermint filling and sprinkle with crushed candy canes.