Crush the chocolate sandwich cookies into fine crumbs. You have the option of employing a food processor or placing the cookies in a zip-top bag, then crushing them using a rolling pin.

In a mixing bowl, combine the cookie crumbs with melted unsalted butter. Blend until the crumbs are uniformly enveloped.

Press the cookie mixture into the bottom and up the sides of a springform pan. Use the back of a spoon or your fingers to press firmly and create an even crust. Place the pan in the refrigerator to cool as you proceed with the filling preparation.

In a spacious mixing bowl, whip the softened cream cheese until it achieves a velvety consistency.

Incorporate powdered sugar and peppermint extract into the cream cheese, blending until thoroughly unified and velvety.

In a separate bowl, vigorously whisk the heavy cream until it achieves stiff peaks.

Delicately blend the whipped cream into the cream cheese mixture until seamlessly combined.

Fold in the crushed candy canes, reserving some for garnish if desired.

Remove the chilled crust from the refrigerator. Gently ladle the filling onto the crust, then evenly distribute it using a spatula.

Wrap the pie snugly with plastic wrap or aluminum foil and place it in the refrigerator for a minimum of 4 hours, or until firm.

Once the pie is set, remove it from the refrigerator and carefully release it from the springform pan.

Top the pie with whipped topping and additional crushed candy canes for garnish, if desired.

Slice the pie with a sharp knife and serve chilled. Enjoy your delicious Bakers Square Candy Cane Pie!