Begin by crushing the Christmas sugar cookies into fine crumbs. Use a food processor or place the cookies in a zip-top bag and crush them with a rolling pin.

In a mixing bowl, combine the crushed cookies with melted unsalted butter. Stir until evenly moistened. Let cool slightly.

Transfer the cookie mixture into an 8x8-inch dish and press it into an even layer at the bottom. Chill for about 30 minutes.

Beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy, about 2-3 minutes.

Gently fold the whipped topping into the cream cheese mixture until well combined.

Spread the cheesecake mixture evenly over the cooled cookie crust. Smooth the top.

Whisk together the instant vanilla pudding mix and cold milk until thickened. Add almond extract and half of the crushed cookies.

Spread the pudding mixture over the cheesecake layer, ensuring an even surface.

Spread a generous layer of whipped topping over the pudding layer. Garnish with the remaining crushed cookies, sprinkles, or mini chocolate chips.

Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight. Slice and enjoy!