1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish and set it aside.

2. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.

3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

4. Press the cookie dough evenly into the prepared baking dish. Bake for 18-20 minutes, or until the edges are lightly golden. Allow the cookie base to cool completely.

5. In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture, then stir in the peppermint extract.

6. Spread the creamy filling evenly over the cooled cookie base. Sprinkle the crushed candy canes, white chocolate chips, and holiday sprinkles over the top.

7. Refrigerate the Christmas Cookie Lasagna for at least 2 hours, or until the filling is set.

8. Slice and serve the Christmas Cookie Lasagna chilled, garnished with additional crushed candy canes or holiday sprinkles, if desired. Enjoy!