Begin by crushing the Christmas sugar cookies into fine crumbs. Melt the unsalted butter and combine it with the cookie crumbs until the mixture resembles wet sand. Press this into the bottom of an 8x8-inch dish, creating an even layer. Chill in the refrigerator for 30 minutes.

Prepare the cheesecake layer by beating the softened cream cheese, granulated sugar, and vanilla extract until smooth. Fold in the heavy cream or whipped topping and spread over the chilled cookie crust. Return to the refrigerator to firm for another 30 minutes.

Whisk together the instant vanilla pudding mix and cold milk until thickened. Optionally stir in almond extract, then fold in the crushed Christmas cookies. Pour this mixture over the cheesecake layer and spread evenly.

Spread a generous layer of whipped topping over the pudding layer. Top with additional crushed cookies, sprinkles, or mini chocolate chips for a festive look.

Cover tightly with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. Slice and serve this vibrant dessert at your holiday gathering.