Mix the crushed Oreo cookies with the melted unsalted butter until the texture resembles wet sand, then press firmly into the bottom of a 9-inch springform pan. Refrigerate while you make the filling, so the crust firms up.

Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth with no lumps. Scrape down the sides as needed to keep the mixture lump-free.

Whip the heavy whipping cream to stiff peaks in a separate bowl, then fold gently into the cream cheese mixture in two additions. Keep the fold light so the filling stays airy.

Pour the filling over the chilled crust and smooth the top with an offset spatula. Tap the pan lightly to remove any air pockets.

Cover and refrigerate for at least 6 hours or overnight until fully set. The center should jiggle minimally when the cheesecake is ready.

Before serving, pipe whipped cream around the edge, scatter the red and blue star sprinkles across the center, and dust with crushed Oreos in a fireworks burst pattern. Slice with a clean, warm knife for sharp edges.