Finely crush Oreo cookies using a food processor or by placing in a sealed bag and rolling with a rolling pin. Mix crushed cookies with melted butter and press into a 9-inch pie plate. Refrigerate for at least 30 minutes.

In a saucepan, combine marshmallows and milk over low heat. Stir until marshmallows are melted and mixture is smooth. Remove from heat.

Stir in red food coloring, peppermint extract, vanilla, and salt into the marshmallow mixture.

Cool the mixture for 30 minutes, stirring occasionally.

Fold in whipped cream and pour the filling over the prepared crust. Refrigerate overnight.

Serve topped with extra whipped cream and peppermint candies for garnish.