1. Pulse chocolate sandwich cookies into fine crumbs using a food processor. Add melted butter and pulse again until evenly combined.

2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan using the bottom of a glass. Refrigerate while preparing the filling.

3. In a large mixing bowl beat the softened cream cheese until smooth and creamy.

4. Add powdered sugar and vanilla extract then mix until fully incorporated.

5. Add a few drops of pink gel food coloring and blend until the cheesecake mixture reaches the desired color.

6. Gently fold the whipped topping into the cream cheese mixture until light and fluffy.

7. Fold in the chopped Snickers bars and pink M&Ms until evenly distributed throughout the filling.

8. Spread the cheesecake filling over the chilled crust and smooth the top with a spatula.

9. Cover and refrigerate for at least 4 hours or overnight until the cheesecake is firm.

10. Before serving decorate the top with whipped cream, extra Snickers pieces, pink M&Ms and sprinkles.

11. Slice with a warm knife for clean edges and serve chilled.