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Combine cookie crumbs and melted butter. Press into a 9×9-inch pan and chill 15 minutes.
Mix cream cheese, powdered sugar, and vanilla until smooth.
Whip heavy cream with sugar until stiff peaks form.
Fold whipped cream into cream cheese mixture until fluffy.
Fold in chopped sugar cookie pieces.
Spread mixture evenly over crust and decorate with sprinkles.
Refrigerate 4 hours or overnight before serving.