Preheat the oven to 325°F (163°C).

In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and cinnamon (if using), then mix in the melted butter until it resembles damp sand.

Press this mixture firmly into the bottom of a 9-inch springform pan and bake for 8 to 10 minutes until golden brown, then let it cool.

Beat the cream cheese until smooth, then add the remaining cup of sugar and mix well.

Add in the sour cream, vanilla extract, and almond extract.

Mix in the eggs one at a time, mixing just until combined.

Pour the filling over the cooled crust and smooth it out, giving it a gentle tap to release air bubbles.

Optionally, bake the cheesecake in a water bath for 55 to 65 minutes, until the edges look set and the center jiggles slightly.

Let it sit in the oven with the door cracked for an hour to help achieve a silky texture.

Cool it to room temperature, cover it, and refrigerate for at least 6 hours or overnight.

Beat the heavy cream with powdered sugar and vanilla until stiff peaks form.

Decorate the cheesecake with whipped cream swirls, sprinkles, and a red bow if desired.