In a food processor, pulse the Oreos for 30-60 seconds until they become fine crumbs. Add the softened butter and process again until the mixture begins to stick together.

Transfer the crust mixture into a springform pan. Press the crumbs firmly along the bottom and about 2 inches up the sides. Place the pan in the freezer while preparing the filling.

In a large bowl, beat the softened cream cheese, sweetened condensed milk, powdered sugar, vanilla extract, and peppermint extract until smooth and creamy.

Gently fold in the thawed Cool Whip and crushed candy canes into the mixture until evenly incorporated.

Pour the filling over the prepared crust in the springform pan and smooth it out to create an even layer.

Return the cheesecake to the freezer and let it set for at least 6 hours, or overnight if possible.

When ready to serve, let the cheesecake thaw slightly at room temperature. Top with whipped cream and extra crushed candy canes before slicing.