Place the graham crackers in a food processor or sealed bag and crush them into fine crumbs.

In a bowl, mix the crumbs with the sugar and melted butter until evenly combined. Press the mixture firmly into the bottom and up the sides of a pie plate. Place the crust in the freezer to set.

In a large mixing bowl, whisk together the pudding mix and milk until smooth and thickened. Add the mint extract and green food coloring, mixing until the color is evenly blended.

Gently fold in the whipped topping until the filling is light and fully combined.

Pour the filling into the chilled crust, spreading it evenly and smoothing it out to the edges.

Refrigerate for at least 4 hours, or overnight for a firmer set.

Before serving, garnish with whipped cream, sprinkles, and cherries as desired.

Slice, serve, and enjoy.