In a medium bowl with a hand mixer, or using the bowl of a stand mixer, whip together the cream, sugar, and vanilla on high speed until stiff peaks form (this will take a few minutes). Taste and adjust sweetness as desired.

Before forming your cake, figure out what size you want to make it. You can make it round, in a springform pan, or a free-form log on a serving plate. I made mine in free form, in a rectangle with 4 rows of 11 cookies.

Take one cookie and spread a bit of whipped cream on it. You want there to be enough whipped cream between cookies so you can see the layers and don't have gaps. Place another cookie on the whipped cream.

Repeat until you've used all 11 cookies for your first row. Place on a serving plate (this is one short end of our rectangle).

Repeat, making 3 more rows of 11 cookies each, until a long rectangle forms. It's okay if your stacks are not perfect -- you can wiggle everything around on the plate before you cover it in whipped cream.

Once you're done with your cookies, cover them with the remaining whipped cream. The easiest way to do this without disturbing your cookies is to use a large plastic bag or a freezing bag.

Pipe the whipped cream in a single layer all over the cake, then use a spatula to smooth it if desired.

Decorate with crushed cookies as desired. Chill for at least 6 hours so the cookies will soften before slicing.