Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.

In a mixing bowl, combine the Oreo crumbs with the melted butter until it resembles wet sand. Press this mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the sugar, sour cream, and vanilla extract, mixing well. Add the eggs one at a time, beating well after each incorporation.

Stir in the cocoa powder and red food coloring until fully mixed. Gently fold in the crushed Oreos and diced strawberries.

Pour the cheesecake batter over the cooled Oreo crust and spread it out evenly with a spatula.

Bake in the preheated oven for 60-70 minutes or until the edges are lightly browned and the center is just set. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour.

Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight for best results.

For the pink drip, heat the white chocolate chips and heavy cream in a microwave-safe bowl using 30-second intervals, stirring between each, until smooth. Add pink food coloring for desired color.

Drizzle the pink chocolate ganache over the edges of the chilled cheesecake and top with dollops of whipped cream, fresh strawberries, and sprinkle with edible glitter. Add unicorn horn and ears decorations.