Preheat your oven to 350 degrees Fahrenheit (175°C) and line a cupcake pan with paper liners.

Pulse around 10-11 Oreos in a food processor until they become fine crumbs. Add the melted butter and pulse again until combined.

Evenly divide the Oreo crust mixture between the cupcake liners, pressing firmly to create a compact crust base.

In a medium bowl, beat the softened cream cheese and sugar together until smooth. Beat in the eggs one at a time, then add the vanilla extract and mix until fully incorporated.

Gradually mix in neon green food coloring until you reach your desired color.

Spoon about 1/4 cup of the cheesecake batter into each crust-lined cupcake liner.

Bake for 15-17 minutes. The centers should remain slightly jiggly but set at the edges.

Let the cheesecakes cool completely in the pan. Once cooled, refrigerate until firm, approximately 2-3 hours.

Garnish each mini cheesecake with whipped cream and colorful sprinkles before serving.