Preheat oven to 350°F. In a food processor, add waffle cones, mini pretzels, and sugar. Pulse until small crumbs. Add melted butter. Pulse again until mixture resembles wet sand. Reserve 1/4 cup mixture for topping. Pour mixture into an 8-inch ceramic pie plate. Press into the bottom and up the sides of the plate. Bake for 6 minutes. Cool completely, about 20 minutes.

In a medium bowl, beat the cream cheese until smooth and creamy, about 30 seconds. Add sweetened condensed milk and mix until combined, about 1 minute. Add vanilla and mix until combined, about 30 seconds.

In a glass measuring cup, add heavy whipping cream. Beat until cream begins to thicken but isn’t quite soft peaks. About 5 minutes. Fold into mixture until smooth and fully combined. Fold jimmies/sprinkles into the mixture. Pour the filling into the pie plate. Cover the pie plate with tin foil and place in freezer to harden overnight.

Before serving, pipe whipped cream dollops around edges of the pie. Top with desired amount of reserved crust mixture. Cut into slices and add your jimmies/sprinkles of choice.