By Robert J.Matthews
For the crust: 1 1/2 cups crushed graham crackers 1/4 cup granulated sugar 6 tbsp melted butter For the filling: 8 oz cream cheese, softened 1 cup powdered sugar 1 cup heavy whipping cream 1/2 tsp peppermint extract Red food coloring
For topping: 1/2 cup heavy whipping cream 2 tbsp powdered sugar Crushed candy canes
Make the crust: Mix together graham cracker crumbs, granulated sugar and melted butter. Press firmly into an 8x8 inch pan. Refrigerate until firm.
Make the filling: Using a hand mixer, beat together cream cheese and powdered sugar.
Fold in 1 cup whipped cream and peppermint extract. Add a few drops of red food coloring to tint it pink. Spread over crust.
Make the topping: Whip 1/2 cup cream and powdered sugar until stiff peaks form. Spread over filling.
Crush candy canes and sprinkle over the top. Refrigerate at least 2 hours before cutting into bars. Store in refrigerator.