1. In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles damp sand. Press firmly into the bottom and up the sides of a 9 inch pie plate, then refrigerate while you prepare the filling.

2. In a large mixing bowl, beat the softened cream cheese and powdered sugar together until completely smooth and creamy, scraping down the sides of the bowl as needed.

3. Sprinkle the instant vanilla pudding mix over the cream cheese mixture, then slowly pour in the cold milk while mixing on low speed until the mixture thickens into a silky pudding like texture.

4. Add the peppermint extract and green gel food coloring, mixing until the color is evenly distributed and you reach your desired Grinch green shade.

5. Gently fold the thawed frozen whipped topping into the green pudding mixture with a spatula until just combined and fluffy, leaving no streaks.

6. Fold in the mini chocolate chips until they are evenly scattered throughout the filling.

7. Pour the filling into the chilled graham cracker crust, smoothing the top with a spatula. Tap the pie plate lightly on the counter to release any air bubbles.

8. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until fully set. For the cleanest slices, chill overnight.

9. Just before serving, pipe or spoon whipped cream in swirls or rosettes on top of the pie and decorate with maraschino cherries, extra graham cracker crumbs, and chocolate shavings if desired.

10. Slice with a sharp knife, wiping the blade between cuts, and serve the pie well chilled.