Line a 9x9 inch baking pan with parchment paper, leaving excess hanging over the sides for easy removal later.

In a food processor, pulse the Oreo cookies into fine crumbs. Combine the crumbs with melted butter and mix well until the texture resembles wet sand.

Press the Oreo mixture firmly and evenly into the bottom of the prepared pan to form the crust. Chill in the refrigerator while preparing the filling.

In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.

In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.

Carefully fold the red, white, and blue sprinkles into the cheesecake batter, ensuring they are evenly distributed.

Spread the cheesecake mixture evenly over the chilled Oreo crust, smoothing the top with a spatula.

Sprinkle additional red, white, and blue sprinkles over the top for decoration.

Refrigerate the bars for at least 4 hours, or until firm and set.

Once set, lift the bars out of the pan using the parchment paper overhang. Slice into squares and serve. Optionally, top with whipped cream for extra flair!