Not easily, but its not impossible.
The first thing you probably want to do is put it in the fridge if you can. That will put most yeasts to sleep and make them sink to the bottom. Then you can rack off the top of the yeast, being very careful not to suck any of them up. If you get some, dont panic just put the new fermentor in the fridge and repeat once the yeast settles again. Once you are sure the yeast has been left behind add some sorbate as per the instructions, and if you had to do a number of rackings maybe another camden, but you may already have enough of that. Once it has been sorbated you can take it out the fridge, hopefully fermentation won't start up again.
The other option would be to pasturise, but I've never tried it.
As an alternative, what many people here do is to let it complete, then follow the cold-crash->rack->stabalise as above and then back-sweeten.