Line a 9-inch springform pan with plastic wrap or parchment paper, allowing an inch overhang on the sides.

In an electric mixer, combine 2 cups of cold heavy whipping cream, 1 teaspoon of vanilla extract, and ½ cup of powdered sugar. Whip on high speed for about 5 minutes until stiff peaks form.

Divide the whipped cream among three bowls and add varying amounts of orange food coloring to create three shades.

Assemble the cake by placing a layer of Oreo cookies in the pan, spreading one-third of the darkest orange whipped cream on top, then adding more cookies and the medium shade of whipped cream.

Cover the cake and refrigerate for a minimum of 6 hours, preferably overnight.

Remove the cake from the pan and decorate with orange icing and Halloween-themed sprinkles.