1. Crush the chocolate sandwich cookies in a food processor or in a sealed bag using a rolling pin until fine.

2. Combine crushed cookies with melted butter and mix well.

3. Divide the mixture evenly into serving glasses and press down to form a crust.

4. In a large mixing bowl, whip the heavy cream until stiff peaks form. Refrigerate.

5. In a separate bowl, beat cream cheese until smooth.

6. Add powdered sugar, peppermint extract, and vanilla extract. Beat until light and creamy.

7. Gently fold the whipped cream into the cream cheese mixture until fully combined.

8. Pipe or spoon the mousse mixture over the cookie crust in each cup.

9. Top with whipped cream and a sprinkle of crushed peppermint.

10. Chill in the refrigerator for at least 1 hour before serving.