Preheat your oven to 325°F (163°C). This ensures that the cheesecake bakes evenly.

In a mixing bowl, combine graham cracker crumbs and granulated sugar.

Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand.

Press the mixture firmly into the bottom of a lined 9x9 inch baking pan to create an even layer. This will form the base of your cheesecake bars.

Bake the crust in the preheated oven for 10 minutes, then remove and let cool slightly.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

Add the granulated sugar and vanilla extract, mixing until fully combined.

Add the eggs one at a time, mixing on low speed after each addition until just combined. Overmixing can lead to cracks in the cheesecake.

Stir in the sour cream until smooth. This adds creaminess and a slight tang to the filling.

Gently fold in the rainbow sprinkles with a spatula, being careful not to overmix.

Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.

Bake in the oven for 30 minutes, or until the edges are set but the center is slightly jiggly. This will help ensure a creamy texture.

Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about 1 hour. This helps prevent cracking.

After cooling, refrigerate the cheesecake bars for at least 4 hours, or overnight for best results.

Once chilled, lift the cheesecake out of the pan using the parchment paper.

Cut into squares and top with additional rainbow sprinkles before serving.

Enjoy your funfetti cheesecake bars as a delightful dessert!