Preheat the oven to 350 degrees F and spray a 9 x 13-inch baking pan with non-stick cooking spray.

In a large bowl, combine the dry sugar cookie mix, softened butter, and eggs. Mix on low speed until well-combined.

Add a couple of drops of red food coloring until desired color is achieved. Spread the dough evenly into the prepared pan.

Bake for 35 to 40 minutes, or until the edges are golden brown. Let it cool completely.

In another bowl, beat the softened cream cheese until creamy.

Mix in the powdered sugar until smooth. Add in 1 1/2 cups of the whipped topping and peppermint extract, beating on low until combined.

Spread the cheesecake layer over the cooled cookie layer and place it in the freezer.

In a large mixing bowl, whisk together the pudding mix and milk.

Add a drop or two of green food coloring until desired hue is achieved. Spread the pudding layer over the cheesecake layer and freeze for about 5 minutes.

Spread the remaining whipped topping over the pudding layer. Top with mini marshmallows, sprinkles, and M&M candies.

Place the bars in the fridge for at least 3-4 hours until perfectly set. Cut into squares before serving.