Optionally line a 9x13 inch dish with parchment paper, ensuring it hangs over the edges for easy lifting later.

Using a food processor or zip-top bag, crush 36 vanilla Oreo cookies into fine crumbs.

In a large bowl, combine the crushed cookies with melted butter and half a tablespoon of holiday sprinkles. Stir well until evenly moistened and press firmly into the bottom of your prepared dish.

In a bowl, beat softened cream cheese with a hand mixer until smooth, then add powdered sugar and peppermint extract, mixing until fully blended. Fold in whipped topping and sprinkles, then spread evenly over the cookie crust.

Whisk together the cheesecake instant pudding mix and cold milk for 2-3 minutes until it thickens. Fold in a few more sprinkles and spread over the cream cheese layer.

Spread the remaining whipped topping over the pudding and sprinkle with crushed Oreo cookies and extra holiday sprinkles.

Cover and refrigerate for at least 4 hours. For a firmer texture, freeze before serving.

Once set, lift from the dish using parchment overhang, slice into squares, and serve.