1. Prepare the Crust:

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
3. Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to pack it tightly.
4. Bake the crust for 8-10 minutes, then let it cool while you prepare the filling.

2. Make the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese and sugar together with an electric mixer on medium speed until smooth and creamy.
2. Add the vanilla extract and mix.
3. Add the eggs one at a time, beating on low speed just until combined after each addition. Do not overmix.
4. Gently fold in the sour cream and heavy cream until smooth.
5. If using sprinkles, fold them in gently to avoid the colors bleeding into the batter.

3. Bake the Cheesecake:

1. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
2. Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan to create a water bath (this helps prevent cracks).
3. Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.

4. Cool the Cheesecake:

1. Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour.
2. Remove from the oven and water bath, then let it cool completely at room temperature.
3. Refrigerate for at least 4 hours or overnight for best results.

5. Decorate and Serve:

1. Before serving, remove the cheesecake from the springform pan.
2. Top with whipped cream and a generous sprinkle of rainbow sprinkles.
3. Slice and enjoy!