Prepare a 9-inch springform pan by lining the bottom with parchment paper. Set it aside.

Fill a broiler pan with about 1-2 inches of water and place it on the lowest rack of the oven.

Preheat the oven to 325 degrees F.

Blend the graham cracker crumbs in a food processor until fine.

Add the melted butter and sugar, pulse until combined. Press this mixture into the bottom and slightly up the sides of the springform pan.

In a large mixing bowl, beat cream cheese and sugar together for about 2 minutes until light and fluffy.

Add sour cream and vanilla, and beat for another 2-3 minutes, scraping down the sides.

Add eggs one at a time, mixing gently until smooth. Then, fold in the sprinkles carefully.

Pour the filling into the prepared crust and spread it evenly.

Bake for 70 minutes at 325 degrees F.

After baking, turn off the oven and crack the door open slightly; let it sit for 15 minutes.

Run a knife gently along the edges to separate the cheesecake from the pan before removing it.

Allow it to cool in the pan for 30 minutes, then refrigerate for 6-8 hours or overnight.

Once chilled, gently remove the springform pan and top with Cool Whip or homemade whipped cream.

Add extra sprinkles on top if desired.