Preheat your oven to 350°F (175°C) and line a cupcake pan with festive cupcake liners.

In a food processor, pulse about 10-11 Oreos until they form fine crumbs. Melt some butter and add it to the Oreo crumbs, mixing until they resemble wet sand.

Evenly distribute the crumb mixture into the lined cupcake cups, pressing down firmly.

In a medium bowl, mix the softened cream cheese and sugar using an electric mixer until smooth. Incorporate the eggs one at a time along with the vanilla extract.

Mix in a few drops of neon green food coloring until you achieve the desired vibrant hue.

Spoon approximately 1/4 cup of the cheesecake batter into each cupcake liner, filling them to about three-quarters full.

Bake for 15-17 minutes until the centers are slightly jiggly.

Allow the cheesecakes to cool completely in the pan, then refrigerate for at least 2 hours or until firm.

Serve topped with whipped cream and festive sprinkles if desired.