1-Lightly grease a 9-inch round springform pan with nonstick cooking spray to prevent sticking.

2-In a stand mixer bowl, combine 3 cups heavy whipping cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract.

3-Whip using the whisk attachment until stiff peaks form and the mixture is fluffy, creating a rich base for your layers.

4-Gently fold in 1/2 cup rainbow sprinkles until evenly combined for that fun, colorful effect.

5-Spread a layer of the whipped cream mixture at the bottom of the pan as your first base.

6-Add a layer of chocolate sandwich cookies on top of the cream for crunch.

7-Repeat layering whipped cream and cookies until the pan is full, finishing with a layer of cream on top.

8-Cover tightly with plastic wrap and freeze for at least 5 hours, or up to 8 hours, to set the layers properly.

9-Once frozen, dip a butter knife in hot water for 5 seconds, dry it quickly, and run it between the cake and pan to release the edges.

10-Remove the springform pan sides, slice with the warmed knife, and serve your creation.

11-Optionally, decorate the top with chocolate icing and additional sprinkles for extra flair before serving.