Chill your mixing bowl and beaters in the freezer for about 10 minutes. Then, pour in the heavy cream and beat on medium-high speed until stiff peaks form, about 3-5 minutes.

In another bowl, combine the softened cream cheese and powdered sugar. Mix on medium speed until smooth and creamy, about 2-3 minutes, then add vanilla extract and blend for an additional minute.

Gently fold the whipped cream into the cream cheese mixture until fully combined, being careful to keep the mixture airy and light.

In a 9x13 inch dish, place a layer of Birthday Cake Oreos at the bottom, pressing them down gently.

Spread half of the cream cheese mixture evenly over the Oreos, smoothing it out with a spatula.

Add another layer of Birthday Cake Oreos on top of the cream mixture.

Spread the remaining cream mixture over the second layer of Oreos and smooth it out.

Sprinkle colorful sprinkles generously on top.

Cover the dish and refrigerate the cake for at least 4 hours, preferably overnight.

Once chilled, cut the cake into squares and serve chilled.