1. In a medium bowl, combine the graham cracker crumbs and sugar.
2. Add the melted butter and stir until the mixture is evenly coated and resembles wet sand.
3. Press the crumb mixture into the bottom and up the sides of a 9-inch pie dish.
4. Refrigerate the crust for at least 15 minutes to set.

Make the Mint Cream Filling:

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add the powdered sugar and beat until fully combined.
3. Gradually add the heavy cream, peppermint extract, and vanilla extract. Beat until smooth and creamy, scraping down the sides of the bowl as necessary.
4. Add a drop or two of green food coloring, if desired, to achieve a festive shamrock green color.
5. Pour the mint cream filling into the chilled graham cracker crust and spread it out evenly. Smooth the top with a spatula.
6. Refrigerate for at least 2 hours to allow the filling to set.

Make the Chocolate Ganache:

1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not let it boil).
2. Remove from heat and add the chopped chocolate. Let it sit for 1-2 minutes to melt.
3. Stir until the ganache is smooth and glossy.
4. Let the ganache cool slightly before drizzling it over the chilled pie.

Assemble the Pie:

1. Once the mint cream filling is set, drizzle the chocolate ganache over the top of the pie, spreading it evenly to cover.
2. Allow the ganache to set for a few minutes before slicing and serving.