Place foil cupcake liners in muffin tins. Lightly spray the muffin tins with cooking spray.
Mix cookie crumbs and ¼ cup melted butter in a small bowl. Place crumb mixture in bottom of cupcake liners and gently press down with your fingers.
Cream remaining 1 cup of room temperature butter with powdered sugar until light. Add the melted chocolate and then eggs, one at a time, beating constantly. Mix in the peppermint and vanilla extract until well combined.
Spoon the mixture over the cookie crumbs and freeze until solid. Top with sprinkles if desired.