Place cream cheese in a stand mixer and beat until light and fluffy, 2 minutes. Add in powdered sugar a little at a time until fully mixed. Scrap down sides of bowl as needed.
Melt white chocolate to the directions on the back of the bag. Add to cream cheese mixture slowly. Add in vanilla.
Place cookies in a ziplock bag and using a heavy utensil, crush into medium sized chunks. Add 3/4 of the cookies into the bowl and mix until combined.
Pour fudge into a 9x9 container lined with parchment or wax paper, smoothing out the top. Add the rest of the cookies to the top and gently press in. Refrigerate for 4 hours or until completely set, cut into small bite sized pieces and enjoy! Keep refrigerated.