Mix the finely crushed Oreo cookies with the melted unsalted butter until the texture resembles wet sand, with no dry crumbs remaining. Press the mixture firmly into the bottom of a 9-inch springform pan, then refrigerate to firm up.

Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth with no lumps. Stop and scrape the sides as needed so the mixture stays silky.

Whip the heavy whipping cream to stiff peaks in a bowl until you can lift the whisk and the cream holds sharp ridges. Fold the whipped cream gently into the cream cheese mixture in two additions to keep it airy.

Pour the filling over the chilled Oreo crust and smooth the top with an offset spatula until even. Cover and refrigerate for at least 6 hours or overnight until fully set.

Pipe whipped cream around the edge of the cheesecake. Scatter the red and blue star sprinkles across the center and dust with crushed Oreos in a fireworks burst pattern right before serving for the best contrast.