Crush the Oreos in a food processor until finely crushed, saving some for topping.

Combine crushed Oreos with melted butter and press mixture into the bottom of a 9x13-inch baking dish to form the crust.

In a bowl, beat the softened cream cheese and powdered sugar until smooth.

Whip the heavy cream with vanilla extract until stiff peaks form, then fold into the cream cheese mixture and spoon over the crust.

Whisk pudding mix with milk and let it sit for about 2 minutes, then spread over the cream cheese layer.

Sprinkle mini marshmallows over the pudding layer if desired.

Refrigerate for at least 3 hours until set.

Garnish with crushed peppermint candies, sprinkles, and whole Oreos before serving.