Preheat your oven to 350°F (175°C) and grease a mini muffin tin to prevent sticking.
In a large mixing bowl, combine the sugar cookie mix, softened butter, and egg. Mix until a soft dough forms. Fold in the festive sprinkles until evenly distributed.
Roll the dough into small balls and place one in each muffin cup, pressing down to form wells in the center. Make sure the edges are slightly higher than the center to hold the cheesecake filling.
Bake the cookie cups in the preheated oven for 10-12 minutes, or until they are lightly browned. Once baked, remove them from the oven and allow them to cool completely in the muffin tin.
While the cookie cups cool, prepare the cheesecake filling. In an electric mixer, beat the softened cream cheese until fluffy. In a separate bowl, whisk together the pudding mix and milk until well combined, then fold this mixture into the cream cheese.
Add a few drops of green food coloring to the cheesecake mixture and stir until you reach your desired shade of green. Transfer the mixture to a ziploc bag for easy filling.
Once the cookie cups have cooled, cut a small corner off the ziploc bag and fill each cookie cup with the green cheesecake filling. Top with additional sprinkles for a festive touch.