Prepare Graham Cracker Crust:

1. Preheat oven to 375 degrees F.
2. Blend graham cracker crumbs, sugar and butter.
3. Measure 11 1/2 oz. portions of graham cracker mixture into each of 3, 12x10x2 inch half steamable pans. Press down firmly, covering the bottom of each pan.
4. Bake for 8 minutes; cool completely.

Prepare Filling:

1. Pour cold milk into mixer bowl.
2. Add cheesecake filling. Using wire whip, mix on medium speed 1 minute.
3. Scrape down sides and bottom of mixer bowl. Mix on medium speed 2 additional minutes.
4. Add peppermint extract and food coloring. Mix on medium until well blended.
5. Stir in chocolate chips.
6. Spread 1.61 pounds of filling into each crust-lined pan.
7. Spread 2 cups prepared whipped topping over the cheesecake filling.
8. Spread remaining 1.61 pounds filling over the whipped topping.
9. Top each cheese cake with 2 cups prepared whipped topping.
10. Chill at least 1 hour before serving.
11. Cut each pan 4x4 for 16, 3x2 inch squares per pan.

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