Preheat your oven to 325°F (162°C) and line a cupcake pan with festive cupcake liners.

Combine Oreo cookie crumbs and melted butter in a mixing bowl. Divide evenly among cupcake liners and press down to create a crust.

Bake for 5 minutes then cool the crusts.

Reduce oven temperature to 300°F (148°C).

Combine cream cheese, granulated sugar, and flour in a bowl. Mix until smooth using a hand mixer.

Add sour cream and vanilla extract, mixing on low until fully combined.

Incorporate eggs one at a time, mixing slowly while scraping the sides.

Divide batter into three bowls; color one yellow and one orange, leaving one plain.

Layer the batters into the crusts, starting with yellow, then orange, and topping with white.

Bake for approximately 15 minutes and turn off the oven, letting cheesecakes sit for an additional 10 minutes.

Cool in the oven for 15-20 minutes, then transfer to refrigeration to chill completely.

Remove the mini cheesecakes from the pan and prepare the whipped topping.

Combine heavy whipping cream, powdered sugar, and vanilla extract. Whip until stiff peaks form and add a drop of orange coloring.

Pipe whipped cream on top of each cheesecake, decorating as desired.

Store in an airtight container in the fridge until ready to serve.