Prepare the Cookie Crust

1. Preheat the oven to 350°F (176°C). Grease the sides and bottom of a 9×13 pan.
2. Cream the butter and sugars together until light and fluffy, about 3-4 minutes.
3. Mix in the egg and vanilla extract.
4. Combine the flour, baking soda and salt, then slowly add to the cookie dough and mix until combined.
5. Stir in the chocolate chips and sprinkles. The dough will be thick.
6. Press the cookie dough evenly into the bottom of the cake pan. Set aside.

Make the Cheesecake

1. Mix together the cream cheese, sugar and flour in a large mixing bowl until combined (use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
2. Add the sour cream and vanilla extract. Beat on low speed until well combined.
3. Add the eggs two at a time, beating slowly and scraping the sides of the bowl after each addition.
4. Stir in the sprinkles.
5. Pour the cheesecake filling into an even layer over the cookie dough.
6. Bake the cookie and cheesecake for 25 minutes. The edges should start to brown and the center should be set, but still jiggly.
7. Turn off the oven and leave the door closed with the cheesecake in it for about 10-15 minutes.
8. Crack the door of the oven for about 5 minutes to allow the cheesecake to slowly cool.
9. Place the cheesecake in the refrigerator until completely cool and firm, 4-5 hours or overnight.

Add the Toppings

1. Place a layer of mini cupcakes on top of the cooled cheesecake by inverting them, frosting down, onto the cheesecake.
2. To make the whipped cream, add the heavy whipping cream, cake mix and vanilla extract to a large mixer bowl.
3. Whip on high speed until stiff peaks form, then stir in the sprinkles.
4. Spread the whipped cream into an even layer of top of the cake, filling in the gaps around the cupcakes.
5. Top the cake with sprinkles and refrigerate until ready to serve.