Preheat your oven to 300°F (150°C).

In a mixing bowl, combine crushed mint Oreo cookies with melted unsalted butter until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan.

In a large mixing bowl, beat room temperature cream cheese until smooth. Gradually add granulated sugar, pure vanilla extract, and peppermint extract.

Add the large eggs one at a time, mixing on low speed just until integrated.

Carefully stir in the holiday sprinkles. Pour the mixture evenly over the prepared Oreo crust.

Place the cheesecake in the preheated oven and bake for 1 hour and 5 minutes.

Once baked, let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours.

In a separate bowl, beat softened unsalted butter until fluffy, then gradually add confectioners' sugar.

Spread the buttercream frosting on top of the chilled cheesecake.

Garnish with crushed mini candy canes and additional holiday sprinkles.