Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

In a medium bowl, combine the sugar cookie mix, melted unsalted butter, and an egg. Stir until a cohesive dough forms.

Press the cookie dough evenly into the prepared baking dish and bake for 12-15 minutes until golden brown. Allow to cool for about 30 minutes.

In a mixing bowl, beat cream cheese and powdered sugar until smooth and creamy.

Gently fold in 1 cup of whipped topping into the cream cheese mixture until fully incorporated. Spread over the cooled cookie crust.

In another bowl, whisk together the instant vanilla pudding mix and 2 cups of milk until thickened. Add ½ teaspoon of vanilla extract.

Pour the pudding mixture over the cream cheese layer and spread evenly.

Spread the additional whipped topping over the pudding layer.

Sprinkle festive sprinkles on top and optional crushed peppermint candies.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Slice into squares and serve.