Crush the chocolate cookies into fine crumbs and combine with softened cream cheese. Press into the bottom of a 9x13-inch pan.

In a bowl, whip the heavy cream and gradually add powdered sugar until stiff peaks form. Fold into the cream cheese mixture.

Spread the filling evenly over the cookie crust and chill in the refrigerator for at least 1-2 hours.

Melt green and orange candy melts, drizzle over the cake, and sprinkle crushed chocolate cereal on top.

Prepare ghostly meringues, pipe onto a baking sheet, and bake until dry. Place meringues on top of the cake.

Transfer to a serving platter, garnish with gummy candies or edible glitter, and serve.