No Bake Peppermint Cheesecake Bars

No Bake Peppermint Cheesecake Bars For the Crust 2 - 14 ounce packages vanilla wafer cookies 12 Tablespoons butter, melted green gel color For the Cheesecake 2 - 8 ounce packages cream cheese, softened 1/2 cup powdered sugar 2 teaspoons peppermint extract 1 teaspoon vanilla extract 1/4 cup heavy cream 1 - 16 ounce container Cool Whip, thawed and divided 3 1/2 cups mini peppermint marshmallows pink gel color 1 red glitter gel frosting tube sprinkles candy cane pieces 24 peppermint pretzel stars Line a 9x13 pan with foil. Set aside Crush enough wafer cookies to equal 4 cups of crumbs. You will use one whole package and part of another. Mix the crumbs with the butter and mix completely. Stir in green gel color until you get your desired color. Press the crumbs evenly into the bottom of the prepared pan. Refrigerate. Beat the cream cheese until creamy. Add the sugar, extracts, and cream and beat again until creamy. Fold in 4 cups of Cool Whip gently. Add pink gel color until you get your desired color. Stir in the marshmallows. Spread the mixture on the prepared crust. Refrigerate for a few hours. Cut the cheesecake into 24 squares. Top with the remaining Cool Whip, frosting, sprinkles, and candy canes right before serving. Store the cheesecake in a tightly sealed container in the refrigerator.