Preheat the oven to 325 degrees F. Line a 9x13" rectangular pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil lightly with cooking spray.

In a large bowl, toss together the graham cracker crumbs, melted butter, and sugar until combined and moistened. Pour the crust mixture into the prepared pan and gently pat down in an even layer. Bake for 10-12 minutes. Remove from the oven but keep the oven on.

While the crust bakes, prepare your cheesecake filling: In the bowl of a stand mixer, cream the cream cheese and sugar until fluffy, about 1 minute, scraping down the sides if needed. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla, followed by the sour cream. Beat on medium speed for about 30 seconds until creamy and smooth.

Distribute the cheesecake batter evenly among four small bowls. Tint each bowl a different color - I made my colors pastel, but you can do brights! Drop spoonfuls of different colored batters around the pan, covering the bottom crust. I alternated with different colors so you don't have a huge portion in just one color; I wanted it more marbled and rainbow. Once all the batter is in the prepared pan, take a butter knife and gently swirl the colors together. Don't swirl too much, though; it may muddy the colors if you're using especially bright colors like orange and blue.

Bake for approx. 35-45 minutes or until the top is just about set. It shouldn't be sloshing around in the pan. Cool to room temperature, then pop in the fridge for at least 4 hours or until sufficiently set and chilled.

Just before serving, top with whipped cream and sprinkles!