Ingredients:
6 yellow cupcakes (unfrosted)
2 pkgs. (8 oz. each) cream cheese, softened
1 Tbsp. butter, softened
1/2 c. sugar
1 tsp. vanilla
1 tub (8 oz.) frozen whipped topping, thawed
1/2 c. multi-colored sprinkles, divided
Directions:
Line a 9 inch square pan with foil, with ends of foil extending over the sides. Crumble cupcakes finely into the prepared pan. Use moistened fingers to lightly press cupcake crumbs into even layer on bottom of pan.
Beat cream cheese and butter in a medium bowl with a mixer until creamy. Add sugar and vanilla; mix well. Gently stir in whipped topping and 6 Tbsp. sprinkles; spread over crust. Top with remaining sprinkles.
Refrigerate 4 hours or until firm. Use foil handles to lift cheesecake from pan before cutting into bars.
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