Line a 9-inch springform pan with plastic wrap, allowing the edges to overhang for easy removal later.

In a mixing bowl, combine heavy whipping cream, vanilla extract, and powdered sugar. Whisk on medium-high speed until stiff peaks form.

Divide the whipped cream evenly into three bowls. Add varying amounts of orange food coloring to create darker, medium, and lighter shades.

Place a layer of Oreo cookies at the bottom of the prepared springform pan, breaking some cookies to fill gaps.

Spoon one-third of the darkest whipped cream over the cookie layer, spreading it evenly.

Repeat layers with another layer of Oreo cookies, followed by medium shade whipped cream, then another cookie layer, and finish with the lightest whipped cream.

Cover the pan tightly with plastic wrap and chill in the refrigerator for a minimum of 6 hours, ideally overnight.

Carefully remove the cake from the springform pan using the overhanging plastic wrap. Decorate with orange icing and Halloween-themed sprinkles.