1. Prepare the chocolate cookie crust by stirring together the chocolate cookie crumbs, melted butter, and granulated sugar until the mixture looks like wet sand; divide evenly among 10 small dessert cups and press firmly into the bottoms to form a compact crust.

2. Chill the crust layer in the refrigerator while you begin the peppermint cheesecake mousse so the butter can firm up and the crumbs set.

3. For the mousse, whip 1 cup of the cold heavy whipping cream in a chilled bowl to stiff peaks, then set it aside.

4. In a separate bowl, beat the softened cream cheese until smooth, then add the powdered sugar, vanilla extract, peppermint extract, and food coloring (if using) and continue beating until the mixture is creamy, fluffy, and completely lump-free.

5. Gently fold the whipped cream and 2 tablespoons of finely crushed candy canes into the cream cheese mixture until no streaks remain, then pipe or spoon the peppermint cheesecake mousse over the chilled crusts, leaving room at the top of each cup for ganache and whipped cream.

6. Refrigerate the mousse-filled cups for at least 30 minutes to help the mousse set while you prepare the chocolate ganache layer.

7. To make the ganache, heat 1/2 cup of the heavy whipping cream in a small saucepan just until steaming, then pour it over the semi sweet chocolate chips in a heat-safe bowl; let it sit for a minute before stirring until smooth and glossy, then cool slightly and spoon a thin layer over each chilled mousse cup.

8. For the topping, whip the remaining 1 cup heavy whipping cream with the 3 tablespoons powdered sugar and the remaining vanilla extract until soft peaks form, pipe or spoon swirls of whipped cream on top of the set ganache, garnish generously with additional crushed candy canes, and chill the assembled cups for at least 2 hours or until very cold and the mousse is fully set before serving.