Step 1: Crush two-thirds of the vanilla sandwich cookies and press them into the bottom of a 9x9 inch baking dish to form the crust.
Step 2: Cream together the softened cream cheese and sugar in a large bowl until the texture is light and smooth.
Step 3: In a separate container, whisk the instant vanilla pudding with cold milk and vanilla extract until it starts to thicken.
Step 4: Combine the pudding mixture with the cream cheese base, then fold in half of the whipped topping and half of the sprinkles.
Step 5: Spread the cream mixture over the cookie crust and top with the remaining whipped topping, extra cookie crumbles, and the rest of the sprinkles.
Step 6: Refrigerate for at least 4 hours to allow the dessert to set firmly before slicing and serving.