Preheat your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted unsalted butter until it achieves a sandy texture. Firmly press this mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake for 8-10 minutes until lightly golden and fragrant, then remove it from the oven and allow it to cool completely.

In a large mixing bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes. Gradually add in the sour cream and vanilla extract, blending until fully incorporated. Next, add the eggs one at a time, mixing gently to maintain a silky texture.

In a small saucepan, heat the heavy cream, brown sugar, and unsalted butter over medium heat until it thickens slightly, stirring constantly for about 3-4 minutes. Once thickened, remove from heat and divide the mixture into two separate bowls. Add green gel food coloring to one bowl and purple gel food coloring to the other, mixing until you achieve vibrant colors.

Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Drizzle the green and purple colored mixtures randomly over the top of the filling. Take a toothpick and gently swirl the colors together in a figure-eight motion.

Place the springform pan in the preheated oven and bake for 50-60 minutes. Once baked, turn off the oven, crack the door ajar, and let the cheesecake cool gradually in the oven for about 1 hour.

After the cheesecake has cooled, refrigerate it for at least 4 hours or overnight for the best flavor and texture. Once fully chilled, carefully remove the cheesecake from the springform pan. Top with additional green and purple drizzles, followed by a sprinkle of edible glitter or sprinkles.