Place the Nestlé Crunch candy bars and chocolate wafers in a food processor and pulse into fine crumbs. Add melted butter and pulse until combined.
Spoon the crumbs into dessert cups of your choice. Place in refrigerator and prepare the mousse filling.
Prepare the white chocolate pudding with the milk. Use 1 1/2 cups milk for thicker mousse, 2 cups for a thinner mousse. NOTE: Do not prepare the cheesecake pudding mix at this time. You will use it later in the recipe.
Use a kitchen aid or standard mixer to beat the cream cheese until light and fluffy.
Combine the dry cheesecake pudding mix, chilled prepared white chocolate pudding <g class="gr_ gr_159 gr-alert gr_gramm undefined Punctuation only-ins replaceWithoutSep" id="159" data-gr-id="159">mixture</g> and peppermint extract, beat until completely mixed. Be sure to scrape <g class="gr_ gr_146 gr-alert gr_gramm undefined Grammar only-del replaceWithoutSep" id="146" data-gr-id="146">down </g>the sides and bottom of <g class="gr_ gr_158 gr-alert gr_gramm undefined Grammar only-ins doubleReplace replaceWithoutSep" id="158" data-gr-id="158">bowl</g> to ensure all ingredients are mixed fully.
Use a wire whisk attachment on slow speed to gently fold in the whipped talking. Add one drop of pink or red food coloring for light pink mousse, 2 drops for a darker pink mousse.
Place mixture in <g class="gr_ gr_154 gr-alert gr_gramm undefined Grammar only-ins replaceWithoutSep" id="154" data-gr-id="154">refrigerator</g> for one hour to chill.
Use a spoon, pastry bag or ziplock bag with a large tip to top mousse on the crumb crust. Refrigerate until ready to serve.
When ready to serve top with additional whipped topping, crushed candy canes and crushed Nestlé Crunch mini candy bars.