Preheat oven to 325°F (163°C).

Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and chopped pistachios. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then set aside to cool.

Prepare the filling: In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Mix in the sour cream, vanilla extract, mint extract, salt, and food coloring until well combined. Fold in the finely chopped pistachios.

Assemble the cheesecake: Pour the filling over the cooled crust and spread evenly. Bake for 55-60 minutes or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.

Chill the cheesecake: Refrigerate for at least 4 hours, preferably overnight.

Prepare the topping: Whip the heavy cream and powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake.

Garnish: Sprinkle with chopped pistachios and garnish with fresh mint leaves before serving.