Line a 9x9 baking dish with foil, plastic wrap or parchment paper.

Using a food processor crush the cookies and pretzels.

Combine the cookie/pretzel crumbs with the butter.

Press half the crumb mixture onto bottom of prepared pan.

Next in a medium bowl using an electric mixer combine the cream cheese, sweetened condensed milk, vanilla and peppermint until well combined.

Next stir in the whipped topping.

Gently stir in 1 tablespoon of the Christmas sprinkles.

Pour the cream cheese mixture over the crust in the pan.

Top with the remaining crumb mixture.

Sprinkle the remaining sprinkles all over the top pressing down gently.

Cover and freeze for 4 hours or overnight.

When ready to serve let the cake sit for 10 minutes to thaw slightly.

Remove the cake from the pan and slice.

Serve!