Start by crushing your Christmas sugar cookies into fine crumbs using a food processor or rolling pin. In a bowl, mix the cookie crumbs with melted unsalted butter until well combined. Press this mixture firmly into the bottom of an 8x8-inch dish to form a solid crust, ensuring it is even. Place the dish in the refrigerator for about 20 minutes to allow the crust to firm up.

In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy, about 2-3 minutes. Carefully fold in the whipped topping until fully combined. Spread this luscious cheesecake layer evenly over the chilled crust.

In another bowl, whisk together the instant vanilla pudding mix with cold milk for about 2 minutes until thickened. Optionally, add a splash of almond extract for extra flavor. Stir in the crushed Christmas cookies and gently spread this delightful pudding layer over the cheesecake layer.

Spread the remaining whipped topping generously over the pudding layer. Garnish with crushed cookies, sprinkles, or mini chocolate chips as desired.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the layers to set properly.