Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until well-mixed. Press this crumb mixture firmly into the bottom of a greased 9x9 inch baking pan to form an even layer. Bake in the preheated oven for 8-10 minutes or until golden brown. Allow it to cool slightly as you prepare the filling.

In a large mixing bowl, beat softened cream cheese with granulated sugar until creamy and smooth. Add in eggs one at a time, mixing well after each addition to ensure a fluffy texture. Stir in sour cream and vanilla extract, blending everything until silky. Finally, gently fold in the candy corn.

Pour the creamy cheesecake filling over the cooled crust in the baking pan, spreading it evenly with a spatula. Bake in the oven for 25-30 minutes, or until the edges are set while the center is slightly wobbly. Let it cool at room temperature for at least 30 minutes.

Refrigerate the cheesecake bars for at least 3 hours, or preferably overnight, to let the flavors meld and firm up.

Before serving, whip up some fresh cream to soft peaks. Spread or dollop whipped cream over each cheesecake square, and garnish with additional candy corn.