In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate to set while preparing the filling.

In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy.

Gradually add powdered sugar and vanilla extract, mixing until smooth.

In a separate bowl, whip heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until combined.

Divide the cheesecake filling into three bowls. Add pink food coloring to one, blue to another, and purple to the last. Mix until colors are vibrant.

Spoon dollops of each colored filling into the prepared crust, alternating colors to create a swirled effect.

Use a knife or skewer to gently swirl the colors together for a marbled look.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to set.

Once set, top with whipped cream, sprinkles, and edible glitter if desired before serving.