Line a 9×13-inch baking dish with parchment paper for easy removal.

Crush 36 vanilla Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin.

Mix the crushed cookies with melted butter and ½ tablespoon of holiday sprinkles.

Press this mixture firmly into the bottom of the baking dish to form an even crust layer.

In a mixing bowl, beat the softened cream cheese, peppermint extract, and powdered sugar until smooth and creamy.

Gently fold in one tub of whipped topping along with ½ tablespoon of holiday sprinkles until combined.

Spread this cream cheese mixture evenly over the prepared crust in the baking dish.

Whisk the cheesecake instant pudding mix with 2 cups of cold milk until the mixture thickens, about 2 minutes.

Stir in ½ tablespoon of holiday sprinkles.

Spread the thickened pudding layer evenly over the cream cheese layer in the baking dish.

Spread the remaining tub of whipped topping evenly over the pudding layer.

Crush the remaining 12 vanilla Oreo cookies and sprinkle them over the top along with the remaining holiday sprinkles for decoration.

Place the dessert in the refrigerator to chill for at least 4 hours to allow the layers to set.

For firmer slices, freeze the dish and then thaw it for about an hour before serving.

Once chilled and set, slice the dessert into 16 pieces and serve chilled.