Finely crush wafers in food processor.
Add the melted butter and pulse again until combined.
Spoon into individual serving cups.
Combine milk and white chocolate pudding mix and mix until blended. Set aside.
Beat cream cheese until light and creamy.
Add white chocolate pudding, dry cheesecake pudding mix, food coloring and peppermint extract.
Continue beating until well combined, scraping down sides as needed.
Fold in whipped topping and until well combined.
Refrigerate for at least 1 hour to allow to set.
Using a piping bag or zippered bag with the corner cut pipe mixture into cups on top of crumb layer.
Garnish with candy cane, chocolate cookies or crushed peppermints.