Begin by lining a 9-inch springform pan with plastic wrap or parchment paper.

In an electric mixer, combine cold heavy whipping cream, vanilla extract, and powdered sugar. Beat on high speed for about 5 minutes until stiff peaks form.

Divide the whipped cream into three bowls and add different shades of orange gel food coloring to each, mixing until desired hues are achieved.

Place a layer of Oreo cookies in the bottom of the prepared pan, filling gaps with broken pieces.

Spoon one-third of the whipped cream from the darkest shade over the layer of cookies and spread evenly.

Add another layer of Oreo cookies on top of the whipped cream and press gently.

Spread the second shade of orange whipped cream over the cookie layer.

For the last layer, add remaining Oreo cookies, then top with the remaining whipped cream, smoothing it out.

Cover the cake tightly with plastic wrap and refrigerate for at least 6 hours, or overnight.

Once chilled, remove the cake from the refrigerator and carefully take it out of the pan. Decorate with orange icing and your favorite Halloween sprinkles.