Prepare the Crust:

Cup of Yum
1. Combine the graham cracker crumbs and melted butter in a medium mixing bowl.
2. Press the crust mixture into the bottom of a greased 9-inch square baking dish.
3. Put the pan with crust in the fridge to set, while preparing the rest of the layers.

Prepare the Cheesecake Layer:

1. In a large bowl, beat the softened cream cheese until smooth and creamy.
2. Add the powdered sugar and peppermint extract, mixing until well combined.
3. Add a few drops of red food coloring until you have your desired shade of red.
4. Fold in 2 cups of whipped topping until the mixture is light and fluffy.
5. Take the pan with crust out of the fridge and spread the red cheesecake layer evenly on top of the chilled crust.
6. Spread the remaining cool whip over the top of the red layer and chill in fridge while you prepare the pudding layer.

Prepare the Pudding Layer:

1. In a clean mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, or about 2 minutes.
2. Add a few drops of red food coloring and stir until the desired shade of red is achieved.
3. Spread the red pudding layer evenly on top of the chilled cheesecake layer. Place in the fridge to set.

Add the Topping:

1. When the pudding is set, spread one small container of whipped topping (or half of one large container) on top of the red pudding layer.
2. Sprinkle crushed candy canes or peppermints on top.
3. Refrigerate the dessert for at least 2-4 hours, or until fully set.