Preheat the oven to 350°F. Spray a 9 x 13-inch baking pan with non-stick cooking spray.
Cookie Layer:
Combine dry sugar cookie mix, 2 sticks of butter, and eggs in large bowl. Mix on low speed until well combined. Add red food coloring 1-2 drops at a time until the desired color is achieved.
Spread dough into prepared pan and press down to cover bottom of pan. Bake 35 to 40 minutes, until the edges are golden brown. Remove from oven and cool completely.
Cheesecake Layer:
Beat softened cream cheese for 1 minute, then mix in the powdered sugar until smooth.
Add 1 ½ cups of whipped topping and peppermint extract. Beat on low until combined.
Spread cheesecake mixture on top of the cooled cookie layer. Place in the freezer.
Pudding Layer:
In a large mixing bowl, whisk to combine pudding mix with the milk. Add green food coloring, 1-2 drops at a time until the desired color is achieved.
Remove the baking dish from the freezer and spread the pudding on top of the cheesecake layer. Place in the freezer for 5 minutes or until firm.
Top Layer:
Remove the baking dish from the freezer and spread the remaining whipped topping over the pudding layer. Top with mini marshmallows and sprinkles. Place in the fridge for 3-4 hours until set. Cut into squares and serve.