To Make the Filling: Beat the softened cream cheese, Greek yogurt, sweetener, lemon juice, and peppermint extract in medium bowl with a hand mixer or stand mixer until mixture is smooth and creamy. Gently fold in whipped topping.
To Make the Crust: Place cookies in large ziplock bag and crush with a rolling pin or the meat pounder until they reach a cookie crumb texture. (You could also place them in a high powered blender or food processor and pulse until they reach a fine crumb texture.)
To Make the Cheesecakes: Start with either 8 individual trifle cups or 1 large trifle bowl (or clear glass bowl). Divide the cookie crumbs among each dish if using individual trifle bowls, or on the bottom of one large trifle dish. To make filling the glass easier, I like to spoon the cheesecake filling into a large ziplock bag, snip off the end, and squeeze the filling into the glass when you are ready to assemble. This is optional, and you certainly could spoon the filling in, but I like how neat and pretty it turns out this way!
Cover and store cheesecake(s) in the fridge until ready to serve. Top with crushed candy canes, additional cookie crumbs, or even chocolate chips if desired!