So do ya think there is anything wrong with leaving a lager/maibock on the yeast cake for 2 to 3 weeks at room temp/64F? Want to use my fermentation/lagering freezer to brew another batch then lager the maibock.
I’ve gone over a month without problems.
I routinely keep beer in the primary over a month, but watch your airlocks to make sure they don’t dry out or you risk mold or other microbe taking hold if the airlock is breached.
undrilled stopper = problem solved 
Yes but be ready for some pressure build up, even with a lager that is crashed - the yeast often will continue to ferment ever so slowly, if terminal gravity has not been reached.
I thought that was the point. To lager on the yeast for a month. Then continue to lager once off the yeast.
Correct, but a solid stopper in the carboy can build pressure to where it can be a problem…