Preheat your oven to 350°F. In a medium bowl, combine the crushed graham crackers and melted butter. Mix until the crumbs are fully coated. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes until lightly golden. Let it cool completely.

In a small saucepan, melt the white chocolate chips over low heat, stirring constantly. Once melted, remove from heat and let cool slightly. In a large mixing bowl, beat the heavy cream until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form.

In another bowl, beat the softened cream cheese until smooth. Add the melted white chocolate and peppermint extract, mixing until well combined.

Gently fold the whipped cream into the cream cheese mixture. Pour the filling into the cooled graham cracker crust and smooth the top with a spatula.

Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.