Heat oven to 35~F.
Mix wafer crumbs and melted margarine.
Press firmly against bottom and sides of an ungreased 9 inch pie plate.
Bake 1 minutes.
Cool. Heat marshmallows and milk over low heat, stirring constantly, just until marshmallows are melted.
Remove from heat; stir in vanilla, salt, extract and food color.
Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
Beat whipping cream in chilled bowl until stiff.
Stir marshmallow mix until blended well; fold into whipped cream.
Pour into crust. Refrigerate at least 12 hours.
Before serving, sprinkle with crushed candy.
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