In the bowl of an electric mixer fitted with the paddle attachment, cream together softened cream cheese and powdered sugar until very smooth. Add the hot chocolate packets and mix until completely incorporated, scraping down the sides of the bowl in between.

Melt the chocolate chips in the microwave in 30 second increments, stirring in between. Stir until smooth and allow it to cool slightly before pouring it into the cream cheese mixture.

Once it has cooled for a few minutes, pour the melted chocolate chips into the mixing bowl with the cream cheese mixture and mix until completely incorporated.

Stir or fold in Cool Whip and marshmallows.

Spread the mixture evenly into the prepared graham cracker crust.

Cover the pie with foil or the top that was provided with the crust (if store bought) and allow the pie to set up in the freezer until desired firmness is reached, at least 2 hours. If you want it to be fully frozen, freeze it for at least 4 hours. You could alternatively let it set up/chill in the fridge for a few (2-3) hours if you'd rather have a more soft-set pie.

After the pie has set up in the freezer or fridge, prepare the marshmallow whipped cream topping by whipping the heavy cream in the bowl of an electric mixer, fitted with the whisk attachment, until stiff peaks form and it holds its shape when you scoop it with a spoon.

Add marshmallow creme and mix until completely smooth and creamy.

Spread marshmallow whipped cream over the chilled pie and sprinkle with crushed peppermint candies. Slice and serve.