In a large mixing bowl, whisk together pudding mixes and milk, until well combined.
Add peppermint extract, and whisk to combine.
Add a generous amount of red food coloring, and whisk to incorporate.
Fold in about 1 cup of the whipped topping carefully until it combines. If needed, you can add a bit more red food coloring at this point to get your desired shade for the pie filling, but be careful not to overstir or the cream will deflate.
Pour the filling into the pie crust and smooth it out using a spatula.
Cover it with a plastic wrap and move to the refrigerator to chill for at least 4 hours.
Before serving, add the remaining whipped topping to a piping bag fitted with a 1M open star tip. Pipe it in single swirls all the way around the outer edge of the pie. Finish with sprinkling crushed candy canes inside of your whipped topping border.
