Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan with parchment paper.

In a mixing bowl, combine graham cracker crumbs with melted unsalted butter and press this mixture into the bottom of the prepared pan. Bake for about 8 minutes.

In a large bowl, beat the softened cream cheese until smooth, then gradually add the granulated sugar.

Add the eggs one at a time, beating well after each addition.

Fold in sour cream and vanilla extract until well combined.

Gently fold in the red and green sprinkles.

Pour the cheesecake batter over the cooled crust and smooth the top.

Place the springform pan into a larger roasting pan and add hot water halfway up the sides of the pan.

Bake at 300°F (149°C) for 1 hour. After baking, turn off the oven and let cheesecake sit inside for an additional hour.

Cool on the counter before refrigerating for at least 4 hours or overnight.

Garnish with whipped cream and sprinkles before serving.