1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the pan.

3. Bake crust for 10 minutes, then set aside to cool slightly.

4. In a large bowl, beat cream cheese and sugar together until smooth and creamy.

5. Add sour cream, eggs, and vanilla; mix just until combined, being careful not to overbeat.

6. Divide batter into three bowls. Tint one portion red and another green, leaving the third plain.

7. Drop spoonfuls of each color batter over the crust in random patterns, then swirl gently with a knife for a marbled effect.

8. Bake for 55–60 minutes or until the center is nearly set (it should still jiggle slightly).

9. Turn off the oven, crack the door open, and let cheesecake cool inside for 1 hour.

10. Remove from oven, cool completely, then refrigerate at least 4 hours or overnight.

11. Top with whipped cream and festive sprinkles before serving.