Prepare 6-cavity Mini Pie Pan with vegetable pan spray.
Reserve 2 tablespoons cookie crumbs; set aside. In small bowl, combine remaining crumbs, butter and salt; mix until combined. Press mixture into bottom and sides of pan cavities. Refrigerate while making filling.
In large saucepan, combine marshmallows and 1/4 cup cream. Cook over medium heat, stirring constantly, until marshmallows melt, about 5 minutes. Remove from heat and stir in peppermint extract. Transfer to metal bowl and chill in refrigerator until completely cooled.
In large bowl, whip remaining 1-1/2 cups cream, sugar and vanilla with electric mixer until soft peaks form. Reserve 1/2 cup whipped cream for garnish; chill in refrigerator. Add icing color to remaining mixture. Fold 1/3 remaining whipped cream into marshmallow to lighten. Carefully fold in the remaining 2/3 whipped cream until no streaks remain. Fold in 1 tablespoon reserved cookie crumbs and icing color. Divide into prepared crusts. Garnish with remaining cookie crumbs and reserved whipped cream. Refrigerate for 4 hours or until firm.