• Preheat your oven to 350° and line your 12 count muffin pan with cupcake paper liners.
• Place one cookie in the bottom of each section of the muffin tin and set aside while you make the batter. The whole cookies are going to be the crust. No need to crush them first.
• In a large mixing bowl combine the cream cheese, sugar, eggs and vanilla. Use an electric mixer to mix on medium-high until well combined.
• Now divide the batter into three medium bowls to prepare for tinting the batter. Add red food coloring to one bowl and stir. Add green food coloring to the next bowl and stir. Add the Christmas sprinkles to the third bowl and stir.
• Fill each section of the muffin pan with a combination of 1/3 each type of cheesecake filling side by side. Then use a toothpick to swirl the batter together.
• Set the muffin pan onto a baking sheet and place into the preheated oven. Bake cheesecakes for about 15 minutes or until the center of each mini cheesecake is set.
• Remove from oven and allow to cool at room temperature on a cooling rack for 10 minutes. Then set the mini cheesecakes in the refrigerator to chill for several hours before you frost them.

Make the frosting

• Add softened butter and powdered sugar to a large mixing bowl and blend on medium speed until light and fluffy. If icing is too thick, you can add a drop of milk and continue to blend.
• Place the buttercream frosting into a ziploc bag and snip off the end of one corner. Pipe the frosting onto the top of each mini cheesecake and garnish with Christmas sprinkles. Keep refrigerated until ready to serve. Serve and enjoy!