Crush the Oreo cookies using a food processor, until you have crumbs.

Pour the crumbled cookies into a medium bowl and stir together with the melted butter until you have a moist, crumbly mixture.

Scoop 1 Tablespoon of the crust mixture into each cupcake liner and press into the bottom to form the crust. Set aside.

In the bowl of a stand mixer (or in a large bowl using an electric hand mixer), beat together the softened cream cheese and sugar.

Add in the heavy whipping cream, honey, and vanilla extract and mix until smooth.

Divide the cheesecake batter evenly between two bowls. Use food coloring to make one bowl of cheesecake batter a bright orange and one bowl a bright yellow.

Scoop the yellow cheesecake mixture into each cupcake liner, so that they are each about half full.

Top each muffin cup with orange cheesecake batter and use a spoon or spatula to smooth the tops.

Chill in the fridge for 2-4 hours, or until set.

Using a stand mixer or electric mixer, combine the heavy cream and powdered sugar at high speed for 2-3 minutes, or until stiff peaks form.

Scoop into a piping bag fitted with a large star tip. Use the piping bag to make a generous dollop of whipped cream on top of each cheesecake.

Garnish with sprinkles or candy decorations.