Place 14 Oreo cookies in a food processor and pulse several times until crumbs form. Alternatively, place cookies in a plastic zipper bag and crush with your hands or a rolling pin. Set aside.

In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth. Add in powdered sugar and peppermint extract and beat until combined and creamy.

Measure 1/2 cup whipped topping to reserve for topping the parfaits. Set aside.

Into the bowl with the cream cheese mixture, add in the rest of the tub of whipped topping and gently fold in with a rubber spatula until combined. Add in a few drops of green and blue food colorings and fold to combine, adding more until it reaches your desired mint green color. The blue coloring is optional but helps to form a more minty shade of green.

In four small jars or glasses, alternate the mint cheesecake mousse with the crushed Oreos. Top with the reserved 1/2 cup whipped topping and remaining whole Oreos.

Serve immediately. If serving later, keep the prepared mint cheesecake mousse in the fridge, then assemble with the crushed Oreos when ready to serve. This keeps the cookies crunchy and not soggy. Enjoy!