Spray a 12-cup muffin tin with nonstick spray. Slice cookie dough into 12 equal slices. Press one slice of cookie dough into each muffin cup pressing the dough onto the bottoms and sides of the cups to form a cupcake shell. Bake as directed on the dough packaging. Cool shells completely. Fill each shell with approximately ½ cup ice cream, rounding the top to resemble a cupcake. Place cupcakes on a tray and wrap tightly with plastic wrap. Store in freezer for at least one hour. When ready to serve, remove from freezer, unwrap and "frost" with a little whipped topping. Garnish with a few candy sprinkles. Serve immediately. Makes 12 servings.