Mix the crushed graham crackers and melted butter until crumbly and completely coated with butter. Press into the bottom of an 8 or 9 inch pie pan and chill.
Sprinkle gelatin over cold water in a small cup; let it stand for 2 minutes to soften. Add the boiling water and stir until it's completely dissolved and the mixture is clear. Cool for about 5 minutes.
Meanwhile, stir together sugar and cocoa in a medium bowl. Add whipping cream and vanilla. Beat with a mixer on medium speed until stiff peaks form. Add the gelatin mixer and beat until just blended. Spoon into prepared crust.
Prepare Mint Cream Topping; spread over chocolate filling. Refrigerate for at least 2 hours. Garnish with shaved chocolate and serve. Keep leftovers refrigerated.
Mint Cream Topping
Beat whipping cream, powdered sugar, peppermint extract and several drops of green food coloring in a medium bowl until stiff peaks form. (Makes 2 cups)