1. Preheat the oven to 325°F and lightly grease a 9-inch springform pan.

2. Mix the crushed sugar cookies with melted butter until the crumbs are evenly coated.

3. Press the crumb mixture firmly into the bottom of the springform pan and bake for 8 minutes, then let it cool.

4. Beat the softened cream cheese until completely smooth.

5. Add the granulated sugar and mix until creamy.

6. Blend in the sour cream and vanilla extract until fully combined.

7. Add the eggs one at a time, mixing on low speed just until incorporated.

8. Gently fold in the holiday sprinkles.

9. Pour the filling over the cooled crust and smooth the top.

10. Bake for 50 to 60 minutes, until the edges are set and the center still has a slight jiggle.

11. Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes.

12. Remove the cheesecake and let it cool completely at room temperature.

13. Refrigerate for at least 6 hours or overnight.

14. Top with whipped cream and extra sprinkles before slicing and serving.