To make the crust, combine the chocolate cookie crumbs, sugar, and butter in a bowl, and mix well until it resembles wet sand. Press in the bottom and up the sides of a 9-inch springform pan. Freeze until set, about 30 minutes.

To make the filling, in the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese on high speed until fluffy. Add the sweetened condensed milk, crushed peppermint candy, and food coloring one drop at a time, mixing after each until you achieve the desired color), and mix well. Remove the bowl from the mixer. Using a rubber spatula, fold in the 2 cups of whipped heavy cream until just combined. Pour the filling into the chilled crust. Freeze, covered, until set, at least 24 hours.

Before serving, allow the cheesecake to sit at room temperature about 10 minutes to make it easier to slice. Unlatch the springform pan and slice. Drizzle each slice with hot chocolate sauce, and garnish with whipped cream and peppermint candy.