Chill a large mixing bowl and the beaters for about 10 to 15 minutes. Add the heavy whipping cream and beat until it begins to thicken.
Gradually add the dry vanilla cake mix and powdered sugar. Continue beating until firm peaks form. Set the whipped cream aside.
In another bowl, beat the softened cream cheese with the granulated sugar and vanilla until completely smooth.
Gently fold the whipped cream into the cream cheese mixture. Fold in the rainbow sprinkles, taking care not to overmix.
Line the bottom of a 9-inch springform pan with parchment paper. A 9-inch square pan can also be used if it is at least 3 inches deep.
Dip each Golden Oreo briefly into the milk, coating both sides. Arrange the cookies in an even layer across the bottom of the pan, breaking a few if needed to fill larger gaps.
Spread about one-third of the Funfetti cream mixture over the cookies and smooth the surface.
Repeat the Oreo and cream layers two more times, finishing with the remaining cream mixture.
For the topping, whip the remaining heavy cream with the powdered sugar until firm peaks form.
Spread the whipped cream over the top of the cake. Add extra sprinkles and whole or crushed Golden Oreos as desired.
Cover the cake and refrigerate for at least 4 hours. For the softest, most cake-like Oreo texture, refrigerate overnight.
When ready to serve, carefully release the springform pan and slice the cake with a sharp knife.
