Preheat your oven to 300°F (150°C). In a mixing bowl, combine crushed Mint Oreo cookies with melted unsalted butter, stirring until all crumbs are evenly coated. Firmly press this mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for 10 minutes, then remove and let it cool.

In a large mixing bowl, beat softened cream cheese, granulated sugar, peppermint extract, and pure vanilla extract together until creamy and smooth, about 3 minutes on medium speed. Add eggs one at a time, mixing on low speed after each addition just until incorporated.

Gently fold in a handful of holiday sprinkles. Pour the filling over the cooled Oreo crust in the springform pan, smoothing the top with a spatula.

Place the pan in the preheated oven and bake for 1 hour and 5 minutes. The center should be slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour.

Transfer the cheesecake to the refrigerator. Let it chill for at least 4 hours, preferably overnight. Cover it loosely with plastic wrap.

In a mixing bowl, beat softened butter until fluffy and pale, about 3 minutes. Gradually add confectioners' sugar and a splash of vanilla extract, mixing until smooth and creamy.

Spread the buttercream frosting over the chilled cheesecake, using a spatula. Adorn the cheesecake with mini candy canes, peppermint candies, and holiday sprinkles.

Once decorated, slice the cheesecake into wedges and serve it chilled.