Line an 8x8-inch baking pan with parchment paper, leaving enough overhang on two sides to lift the bars out easily.

Place 24 Oreo cookies in a food processor and pulse into fine crumbs. Mix the crumbs with the melted butter until evenly moistened, then press firmly into the bottom of the prepared pan to form the crust. Chill in the refrigerator while you make the filling.

In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, then beat until fully combined and creamy.

In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

Crush the remaining 12 Oreo cookies into chunky pieces and fold them into the cheesecake filling along with the red and blue candy-coated chocolate pieces or sprinkles.

Spread the filling evenly over the chilled crust and smooth the top with a spatula. If desired, drizzle with melted white chocolate for a festive finish.

Cover and refrigerate for at least 6 hours, or until fully set. Lift out of the pan using the parchment overhang, slice into bars, and serve chilled.