Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by wrapping with aluminum foil to prevent water leaks.

Crush Oreo cookies and mix with melted butter and sugar, then press into the bottom of the springform pan. Bake for 8-10 minutes and let cool.

In a mixing bowl, beat softened cream cheese until smooth. Gradually add sugar, then stir in vanilla extract, cocoa powder, and red food coloring until evenly combined.

In another bowl, whip heavy cream to soft peaks. Fold the whipped cream into the red velvet batter gently, adding Christmas sprinkles.

Reduce oven to 325°F (160°C), place the springform pan in a larger baking dish with hot water. Bake for 1 to 1.25 hours until edges are firm.

After baking, turn off the oven and leave the cheesecake in with the door slightly ajar for 1 hour. Transfer to a wire rack to cool for 2-3 hours at room temperature, then refrigerate for at least 6-8 hours.

Once chilled, remove the sides of the pan, top with whipped cream, garnish with mini Oreos and sprinkles, and slice to serve.