1. Lightly grease a 9×13 inch baking dish. Crush about 28 of the golden Oreo cookies into fine crumbs, leaving a few small chunks for texture.

2. In a medium bowl, combine the cookie crumbs with the melted butter until the mixture resembles damp sand, then press it firmly into the bottom of the prepared dish to form an even crust.

3. In a large mixing bowl, beat the softened cream cheese until completely smooth, then add the powdered sugar and vanilla extract and mix until silky and well combined.

4. Fold half of the thawed whipped topping into the cream cheese mixture until light and fluffy, then spread this cheesecake layer evenly over the cookie crust.

5. In another bowl, whisk together the instant vanilla pudding mixes, cold milk, and peppermint extract (if using) for 2 to 3 minutes, until thickened and smooth.

6. Stir half of the crushed candy canes into the pudding, then gently spread the pudding layer over the cheesecake layer, smoothing it all the way to the edges.

7. Spread the remaining whipped topping over the pudding layer, creating soft swirls, then sprinkle the top with the remaining crushed candy canes, red and green chocolate candies, chopped cookies, and holiday sprinkles.

8. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until fully set, before slicing into squares and serving chilled.