Special equipment: An 8-by-3-inch round cake pan
Completely line an 8-by-3-inch round cake pan with plastic wrap, leaving about a 2-inch overhang all around.
Combine the cream cheese and sugar in a large bowl and beat with an electric mixer on medium-high until smooth, about 3 minutes; scrape down the sides of the bowl as needed. Add the cream and vanilla and continue to beat, starting on medium speed and increasing to medium-high until stiff peaks form, about 2 minutes.
Evenly spread a quarter of the whipped cream mixture on the bottom of the cake pan and scatter with 1 tablespoon of sprinkles. Top with about 30 cookies, broken into pieces as needed, to make an even layer. Repeat the layering with a quarter of the cream, 1 tablespoon of sprinkles and 30 cookies 2 more times, for a total of 3 layers. Top with the remaining whipped cream mixture.
Loosely wrap the cake with the plastic wrap overhang and refrigerate for 12 hours or overnight.
When ready to serve, unwrap the plastic wrap and invert the cake onto a cake stand or small serving platter. Remove the pan and plastic wrap. Place the cake stand over a baking sheet and pat the remaining 1/2 cup sprinkles into the side of the cake. Decorate with candles and cut into slices with a serrated knife.
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