In a small bowl, stir together Oreo crumbs with melted butter until crumbs are evenly moistened. Turn out into a 9-inch pie plate and press into an even layer on the bottom and up the sides of the pie plate. Refrigerate while you prepare the filling.

Using an electric mixer, beat cream cheese and powdered sugar on medium speed until light and fluffy, 2-3 minutes. Add peppermint extract and green food coloring and beat until food coloring is thoroughly incorporated, about 1 minute. Using a rubber spatula, fold Cool Whip into cream mixture, then stir in the chopped Andes Mints.

Turn mixture into the chilled crust and smooth into an even layer. Refrigerate for at least 1 hour before serving. Leftovers can be stored in the refrigerator, covered with plastic wrap, for up to 4 days.