Step 1: Prepare the Chocolate Crust
Place the chocolate cookies in a food processor and pulse into fine, uniform crumbs. Transfer to a bowl and mix with the melted butter, optional sugar, and salt until the mixture resembles wet sand and holds together when pinched. Press about 1 heaping tablespoon of the mixture firmly and evenly into the bottom and up the sides of each mini tart shell. Use a small glass or tamper to compact it. Place the pans on a baking sheet and freeze for 15-20 minutes to set solid.

Step 2: Whip the Cream Base for the Filling
In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), whip the 1 ¼ cups of cold heavy cream on medium-high speed until stiff peaks form. Be careful not to over-whip into butter. Scoop the whipped cream into a separate bowl and set aside in the fridge. No need to clean the mixer bowl.

Step 3: Make the Cheesecake Filling Base
In the same mixer bowl (now fitted with the paddle attachment), beat the softened cream cheese on medium speed until completely smooth and creamy, about 2-3 minutes. Scrape down the bowl. Add the sifted powdered sugar, peppermint extract, vanilla extract, and salt. Beat on low to combine, then on medium until smooth and fully incorporated, about 1 minute.

Step 4: Fold and Flavor the Filling
Using a spatula, gently fold the reserved whipped cream into the cream cheese mixture in two additions until no white streaks remain. Be gentle to maintain the airy texture. Stir in ¼ cup of the finely crushed candy canes. If desired, add 2-3 drops of red gel food coloring and fold gently to create a soft pink swirl or a uniform pink color.

Step 5: Fill and Chill the Tartlets
Remove the crusts from the freezer. Spoon or pipe the peppermint cheesecake filling into the chilled shells, smoothing the tops. Tap the baking sheet gently on the counter to remove air bubbles. Sprinkle a light layer of the remaining crushed candy canes over the top of each filled tartlet, pressing gently to adhere. Refrigerate, uncovered, for at least 4 hours, or preferably overnight, to set completely.

Step 6: Make the Peppermint Whipped Cream
Just before serving, make the topping. In a chilled bowl with chilled beaters, whip the 1 cup of heavy cream, 3 tbsp powdered sugar, and extracts on medium-high speed until medium-stiff peaks form.

Step 7: Garnish and Serve
If using tart pans with removable bottoms, carefully pop out the set tartlets. Pipe or dollop the fresh peppermint whipped cream onto each tartlet. Garnish with a final sprinkle of crushed candy canes, chocolate shavings, and a dusting of edible glitter if using. Serve immediately, or keep refrigerated until ready to serve (up to 2 hours with topping)