Preheat the oven to 350°F (175°C) and wrap a 9-inch springform pan in foil to prevent water from leaking.

Crush the Oreo cookies into fine crumbs and mix with melted butter. Press this mixture into the bottom of the pan and bake for 8-10 minutes. Let cool.

Beat softened cream cheese until smooth, then mix in sugar, vanilla, cocoa powder, and red food coloring. Whip heavy cream and fold it into the mixture along with sprinkles.

Lower oven temperature to 325°F (160°C). Pour filling over cooled crust and bake in a water bath for 1 to 1.25 hours.

Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour, then cool for 2-3 hours on a wire rack.

Refrigerate for at least 6 hours or overnight. Remove from the pan, top with whipped cream, mini Oreos, and sprinkles before serving.