Begin by lining a 9-inch springform pan with plastic wrap or parchment paper, ensuring it extends up the sides.

In a large mixing bowl, pour the heavy whipping cream and add the vanilla extract and powdered sugar, then whisk until stiff peaks form.

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

Assemble the cake by placing a layer of Oreo cookies on the bottom, spreading one-third of the darkest colored whipped cream, then repeat layers.

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

Carefully remove the cake from the fridge, take it out of the springform pan, and decorate with orange icing and bat-shaped sprinkles.