In a medium bowl, combine crushed graham crackers and brown sugar, then pour in melted unsalted butter. Mix until the texture resembles wet sand. Transfer this mixture to a 9-inch pie dish and firmly press it into the bottom and up the sides. Place the crust in the freezer for 10-15 minutes to set while you prepare the filling.

In a large mixing bowl, whisk together the cold milk, mint extract, and a few drops of green food coloring. Gradually add the instant vanilla pudding mix, whisking continuously for about 2 minutes until thickened and well combined. Chill in the refrigerator for 5-10 minutes.

Gently fold in the thawed whipped topping into the cooled pudding mixture until smooth. Pour into the chilled graham cracker crust, spreading evenly with a spatula.

Cover with plastic wrap or foil and refrigerate for 6-7 hours or overnight. Garnish with whipped cream and maraschino cherries before serving.