Over medium heat, in a saucepan, heat ¾ cup heavy cream in saucepan until hot, almost to boiling, but not boiling, then remove from heat.
Stir in chocolate until it's melted and then stir in peppermint extract and let cool completely.
In a bowl, using mixer, beat ¾ cup heavy cream until firm peaks form. Set aside.
In a large bowl, using mixer, beat the cream cheese until whipped. Set aside.
Fold the cooled white chocolate mixture gently into whipped cream mixture until combined and then spoon into the cream cheese mixture and continue folding until mixed.
Pour into prepared graham cracker pie crust.