1 cup crushed peppermint candies (about 36 round peppermints)
3 drops red food coloring, optional
2 cups heavy whipping cream
Additional crushed peppermints, optional
Mix wafer crumbs, sugar and melted butter; press onto bottom and 2 in. up sides of a greased 8-in. springform pan. Freeze while preparing filling.
In a large bowl, beat cream cheese until smooth; gradually beat in milk until smooth. Beat in crushed candies and, if desired, food coloring. In another bowl, beat cream until soft peaks form; fold into cream cheese mixture. Spoon into crust, spreading evenly. Freeze, covered, 8 hours or overnight.
Remove from freezer 10 minutes before serving. If desired, top with additional peppermints.