Preheat your oven to 350°F (175°C) and line a cupcake pan with festive cupcake liners.

In a food processor, pulse about 10-11 Oreos into fine crumbs and combine with melted butter in a mixing bowl.

Evenly divide the Oreo mixture among the lined cupcake cups, pressing firmly down to form sturdy crusts.

Bake the crusts in the preheated oven for 5 minutes, then remove and allow them to cool slightly.

In a large bowl, beat the softened cream cheese and sugar until smooth, then add eggs one at a time followed by vanilla extract.

Incorporate the neon green food coloring into the cheesecake mixture gradually until you achieve the desired hue.

Carefully fill each crust with approximately 1/4 cup of the cheesecake filling.

Place the filled cupcake pan in the oven and bake for 15-17 minutes until the centers are slightly jiggly.

Let the cheesecakes cool completely in the pan for about 30 minutes.

Transfer the cheesecakes to the refrigerator and chill for at least 2 hours.

Before serving, top with whipped cream and festive sprinkles if desired.