Lightly grease a 9x13-inch rectangular glass baking dish. Set it aside while you prepare the crust.

In a mixing bowl, combine the crushed sugar cookies, melted unsalted butter, and Christmas sprinkles. Stir until the crumbs are evenly coated with butter. The mixture should resemble wet sand.

Transfer the cookie mixture to the prepared baking dish. Press it firmly across the bottom to form an even crust. Use the bottom of a flat measuring cup to pack it down neatly.

Refrigerate the crust for 15 minutes. This helps the butter set and prevents the crust from crumbling when you add the next layer.

While the crust chills, beat the softened cream cheese in a mixing bowl until smooth and fluffy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated. Gently fold in 2 cups of whipped topping until the cheesecake cream is light and airy.

Spread half of the prepared cheesecake cream evenly over the chilled cookie crust. Reach all the way to the edges so every bite has that tangy layer.

Spoon the strawberry pie filling over the first cheesecake layer. Gently spread it without disturbing the layer underneath. Refrigerate for 20 minutes to let the layers settle.

Remove the dish from the refrigerator and spread the remaining cheesecake cream over the strawberry filling. Smooth the surface evenly with a spatula.

In another mixing bowl, whisk together the instant vanilla pudding mix and cold whole milk for about 2 minutes. Let the pudding thicken for 5 minutes, then gently fold in 1 cup of whipped topping.

Spread the prepared vanilla pudding mixture evenly over the remaining cheesecake cream.

Spread 2 cups of whipped topping over the pudding layer. This final fluffy layer gives the dessert a snowy finish.

Sprinkle the crushed sugar cookies, white chocolate chips, Christmas sprinkles, and red and green candy-coated chocolates evenly over the surface.

Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. All the layers need time to firm up.

Once completely chilled, slice into individual portions and serve cold. Keep any remaining dessert covered and refrigerated.