Begin by crushing your Christmas sugar cookies until they are finely ground. Mix the crushed cookies with melted unsalted butter in a bowl until fully combined. Press this mixture into the bottom of an 8x8-inch dish and chill for about 15 minutes.

In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth. Fold in heavy cream or whipped topping and spread this cheesecake mixture over the chilled cookie crust.

In another bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until thickened. Stir in almond extract and crushed Christmas cookies, then spread the pudding layer over the cheesecake layer.

Spread whipped topping over the pudding layer, smoothing it out. Garnish with crushed Christmas cookies, sprinkles, or mini chocolate chips, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.