Preheat your oven to 350°F (175°C) and line a standard cupcake pan with festive cupcake liners.

Crush Oreo cookies in a food processor until you have about 1 cup of fine crumbs. Mix crumbs with melted butter until the mixture resembles wet sand. Press firmly into each cupcake liner.

Beat softened cream cheese and sugar with an electric mixer until smooth and creamy, about 2-3 minutes. Scrape down the sides as needed.

Add eggs one at a time, mixing well after each addition, then blend in vanilla extract.

Gently fold in neon green food coloring until you achieve the desired shade.

Spoon a generous ¼ cup of cheesecake mixture into each crust-lined cup, slightly doming above the crusts.

Bake for 15-17 minutes until the centers are slightly jiggly but set. Let cool completely in the pan.

Chill in the refrigerator for at least 2 hours until fully firm. Top with whipped cream and festive sprinkles before serving.