Preheat the oven to 375F.
In a bowl, with a fork, combine all the ingredients for the crust, until they look like wet sand.
Add the crackers mixture to a 9-inch springform pan and distribute it evenly. Make a fist-bump-type motion to create a crumb wall up the side of the springform pan.
Make sure the crumbs cover the bottom and using a measuring cup tighten up the edges and the bottom to get a tight crust.
Bake for 8 minutes until golden brown. Set aside until completely cool.
In the bowl of an standing mixer, cream the cream cheese with the sweet condensed milk, until smooth. Add the rum extract, lime juice and lime zest and beat until everything is well combined. Add the food coloring one drop at a time and beat until well combines and the cream gets the desired color.
Pour the cream cheese filling into the crust, cover with plastic film and refrigerate for at least 3 hours.
Freeze for at least 30 minutes before serving.
Garnish with the mint sprigs and the berries.