In a bowl, combine graham cracker crumbs and melted butter until fully mixed. Press the mixture into the bottom and sides of a 9-inch pie dish. Set aside.

In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Stir in the peppermint extract.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Slowly add the melted chocolate chips to the filling and fold gently until just combined for that delightful marbled effect.

Pour the filling into the prepared crust and spread it evenly. Refrigerate the pie for at least 4 hours or until set.

Before serving, top with additional whipped cream and fresh mint leaves for a pop of color and flavor.