Beat heavy cream until stiff peaks form. Transfer to a bowl. Mix cream cheese and beat on medium-high speed about 2 minutes. Add powdered sugar, food coloring and mix on low until smooth. Add vanilla and peppermint extracts and mix until combined. With a rubber spatula, fold in whipped cream into cream cheese mixture, then fold in mini chocolate chips and chopped Andes mints. Pour filling into prepared crust and smooth top. Sprinkle more chopped Andes mints on top. Refrigerate until firm, 5-6 hours.