Break the graham crackers into smaller pieces and blend until they become fine crumbs. Pour the crumbs into a dish, add the sugar, and mix in the melted butter until fully coated.

Line the bottom of the spring-form pan with parchment paper and press the crumb mixture evenly into the pan. Place into the freezer to set.

In a stand mixer, combine the heavy cream and 1 tablespoon of sugar. Mix at medium speed until it thickens, then whip at high speed until stiff peaks form. Transfer to a bowl and refrigerate.

In the same mixing bowl, add softened cream cheese and mix at medium speed until smooth. Add sugar and continue mixing until well combined. Fold in the whipped cream until smooth and refrigerate.

Boil 1 cup of water, then place a tablespoon each of Lime, Cherry, and Orange JELLO into three separate ramekins. Pour a third of the boiled water into each ramekin, stirring until dissolved. Let cool to room temperature.

Divide the cheesecake filling into three bowls. Add the corresponding JELLO to each bowl and mix until well combined. Adjust colors as desired.

Pour the Lime filling into the spring-form pan and return to the freezer for about 45 minutes until set. Refrigerate the Cherry and Orange fillings. After the Lime layer sets, add the Cherry layer and freeze until firm. Repeat with the Orange layer, freezing for at least 4 hours or overnight.

Remove cheesecake from the freezer, release the spring-form sides, and peel off the parchment. Slice into 2-3 inch pieces and serve.