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

Pulse Oreo cookies in a food processor until fine crumbs. Add melted butter and pulse until mixed.

Distribute the crumb mixture among cupcake liners and press down tightly. Bake for 5 minutes and let cool.

Beat softened cream cheese with sugar until smooth for about 2-3 minutes.

Add eggs one at a time, mixing well after each. Stir in vanilla extract.

Mix in neon green food coloring until desired hue is reached.

Spoon approximately 1/4 cup cheesecake mixture into each crust and gently tap the pan.

Bake for 15-17 minutes until centers are slightly jiggly. Cool at room temperature for 30 minutes.

Refrigerate for at least 2 hours or until firm. Serve topped with whipped cream and festive sprinkles.