Begin by lining a 9-inch springform pan with plastic wrap or parchment paper.

In a chilled mixing bowl, whisk together heavy whipping cream, vanilla extract, and powdered sugar for about 5 minutes until stiff peaks form.

Divide the whipped cream into three bowls, reserving one to stay white and coloring the other two with orange food coloring.

Place a single layer of Oreo cookies at the bottom of the prepared springform pan.

Spread one-third of the darkest colored whipped cream evenly over the layer of cookies.

Add another layer of Oreo cookies on top of the whipped cream.

Pour the remaining whipped cream over the top of your cake.

Cover the pan tightly with plastic wrap and refrigerate the cake for at least 6 hours, ideally overnight.

Once set, decorate the top with orange icing and sprinkles before serving.