Line a 12 muffin cup pan with cupcake liners. Place an Oreo in the bottom of each liner.
In the bowl of a stand mixer, mix your cream cheese and powdered sugar together until light and creamy.
Gently stir in Cool Whip. Add a couple drop of pink food coloring and mix carefully.
Spoon cheesecake filling evenly into the 12 cupcake liners. Press down with the back of the spoon to make sure cheesecake fills the space.
Freeze at least 2 hours.
To make whipped cream: Beat cold whipping cream and sugar in stand mixer until stiff peaks form.
Use a piping bag and tip to pipe whipped cream onto each cheesecake. Decorate with remaining Oreos and sprinkles.
Keep frozen until ready to serve.