Line a 9-inch square baking pan with aluminum foil. In a large saucepan over medium heat, combine sugar, butter and evaporated milk. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat. Stir in white chocolate chips, marshmallow creme, finely crushed cookies and vanilla extract. Pour into prepared pan and sprinkle crumbled cookies on top. Gently press crumbled cookies into the fudge. Refrigerate for 1 hour, or until firm. Cut into small squares and serve.