Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter until well blended. Press firmly into the bottom of a 9-inch springform pan.

Wrap heavy-duty aluminum foil around the outside of the springform pan.

Beat the softened cream cheese on medium speed until creamy. Gradually add granulated sugar and mix well.

Lower the speed and mix in the sour cream and vanilla extract. Add eggs one at a time, mixing on low speed until blended.

Gently fold in the rainbow jimmies into your mixture.

Pour the cheesecake filling into the prepared crust. Place in a larger roasting pan and add hot water around it until halfway up the sides of the springform. Bake for about 60–70 minutes or until edges are set.

Remove the cheesecake and water bath. Let cool on a wire rack for about an hour, then refrigerate for several hours or overnight.

When ready to serve, remove from springform pan, top with whipped cream and additional rainbow jimmies.