Begin by crushing the Christmas sugar cookies into fine crumbs, ideally using a food processor for ease, and transfer them into a mixing bowl. Melt the unsalted butter and mix it into the cookie crumbs until the mixture resembles wet sand. Firmly press the crust into the bottom of an 8x8-inch dish and chill in the refrigerator for 30 minutes to set.

In a large bowl, beat the softened cream cheese with granulated sugar and vanilla extract using an electric mixer until the mixture is smooth and creamy. Once fully combined, gently fold in the whipped topping until no streaks remain. Carefully spread this luscious cheesecake layer over the chilled crust, smoothing it out evenly with a spatula.

In a separate bowl, whisk together the instant vanilla pudding mix, cold milk, and almond extract, if using. Continue whisking for about 2 minutes until the mixture thickens to a creamy consistency. Gently fold in a handful of crushed Christmas cookies for added crunch, then spread this pudding layer over the cheesecake layer evenly.

Take the remaining whipped topping and spread it generously over the pudding layer, creating a fluffy and beautiful top. Use a spatula to create swirls or peaks for a decorative finish.

Decorate your dessert by scattering crushed Christmas cookies, colorful sprinkles, or mini chocolate chips over the whipped topping.

Refrigerate your layered creation for at least 4 hours, or ideally overnight, to allow the layers to set beautifully.