Melt dark chocolate with coconut oil and peppermint extract on the stove top in a double boiler, or in the microwave in 30 second increments, stirring in between until smooth.
If the melted chocolate still seems too thick to easily dip and drizzle you can add a bit more coconut oil at a time until desired consistency is reached.
Dip each graham cracker. Line a large cutting board with parchment paper or wax paper. Dip each graham cracker about halfway in melted chocolate and place on lined cutting board.
Drizzle with a little extra chocolate if desired. Sprinkle with crushed candy canes before the chocolate hardens. Continue with remaining graham crackers until done.