Place 18 of the mint Oreos in a food processor and pulse until they've turned into crumbs. Scoop out 1/4 cup of the crumbs and set aside. Using the remaining crumbs, place half in the bottom of 6 small cups and press into the cups. Save the rest for topping.

Place 1/4 cup of sugar, all of the cream cheese, and peppermint extract in a bowl of a stand mixer. Beat until the mixture is light and fluffy, about 2 minutes. Add the 1/4 cup of mint Oreo crumbs that we reserved in step 1 and about 8 drops of food coloring. Gently fold into the cream cheese mixture until the crumbs are evenly disbursed. It's okay it the green is marbled and not completely mixed in.

Scoop cream cheese mixture into 6 cups. Gently tap down cups to make the cream cheese mixture an even layer. Set aside while we make the whipped cream.

Add whipping cream to a clean bowl for a stand mixer with vanilla extract. Begin beating on medium. Slowly add remaining 1/4 cup of sugar. Add 5 drops of green food coloring. Increase beating speed and beat until stiff peaks form.

Add whipped cream to the prepared cups and spread into an even layer using a spoon. Top each cup with one whole mint Oreo and a 1/2 tablespoon of the remaining crumbs. Refrigerate until chilled through, about 2 hours. Serve and enjoy!