Preheat your oven to 350°F (175°C). In a mixing bowl, combine the sugar cookie mix with softened butter until a dough forms. Grease a 9-inch springform pan and evenly press the dough into the bottom, creating a slight edge. Bake for 10 minutes, or until the crust is lightly golden and set. Allow it to cool while you prepare the cheesecake filling.

In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until the mixture is smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl to ensure even mixing. Gradually add the room temperature eggs one at a time, mixing gently until just combined.

Once your filling is ready, pour it carefully over the cooled sugar cookie crust. Ensure it’s distributed evenly for a uniform bake. Place the springform pan in the preheated oven and bake for 55-60 minutes, or until the edges are set and the center has a slight jiggle.

After baking, turn off the oven and leave the cheesecake inside for an additional hour with the oven door slightly ajar. Once cooled, remove it from the oven and let it sit at room temperature for about 30 minutes, then refrigerate it overnight.

When ready to serve, carefully remove the sides of the springform pan. Top the cheesecake with a generous layer of whipped cream and sprinkle colorful Christmas sprinkles. Slice and serve.