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Line a 9x9 baking dish with parchment paper or plastic wrap.
In a food processor, add the cookies and pretzels and pulse a few times until they are fine crumbs.
In a medium bowl, add the crumbs and drizzle the melted butter over top and stir to completely combine.
Add half the crumb mixture into the prepared pan and press down evenly with your fingers.
In a large bowl, add the cream cheese, condensed milk, vanilla extract and peppermint extract and blend with an electric mixer until creamy
Then stir in the thawed whipped topping and then add in the sprinkles and gently stir again.
Pour the cream cheese mixture over top of the cookie crust and spread evenly
Top with the remaining crumb mixture and additional sprinkles if desired, pressing down just slightly.
Cover with plastic wrap or aluminum foil and place in the freezer for at least 4 hours or overnight.
When ready to serve, remove from the freezer and let it sit for 10 minutes on the counter to thaw a little.
Lift the cake carefully out of the pan with the parchment paper and slice.