Prepare a 9-inch springform pan by lining the sides with parchment paper that sticks about an inch above the sides of the pan.

To make the mousse, beat cream cheese and sugar together in a large mixer bowl until smooth.

Add 2 tablespoons of milk and the vanilla extract to the cream cheese mixture and beat until smooth. Set the cream cheese mixture aside.

In a separate large mixer bowl fitted with the whisk attachment, whip the cold heavy whipping cream and powdered sugar on high until stiff peaks form.

Carefully fold the whipped cream into the cream cheese mixture until just combined.

Divide the mousse mixture evenly between 3 bowls. Leave one bowl plain (white). Color the other two bowls yellow and orange using gel icing colors, if desired.

Place the remaining 1/2 cup of milk in a small bowl. Dip each shortbread cookie into the milk before placing a single layer in the bottom of the prepared springform pan.

Top the shortbread layer with the yellow mousse and spread into an even layer.

Place another layer of shortbread cookies on top of the yellow mousse, dipping them in milk first.

Top the shortbread layer with the orange mousse and spread into an even layer.

Place another layer of shortbread cookies on top of the orange mousse, dipping them in milk first.

Spread the final layer of white mousse evenly on top of the cookies.

Refrigerate the cake until firm, at least 4-5 hours or preferably overnight.

Once firm, carefully remove the springform pan sides from the cake and set it on a serving plate.

Make the whipped cream topping: Add the cold heavy whipping cream, powdered sugar, and vanilla extract to a large mixer bowl fitted with the whisk attachment. Whip on high until stiff peaks form.

Pipe swirls of whipped cream around the edge of the cake and top with candy corn. Refrigerate until ready to serve.