Crust:
In a bowl, mix graham cracker crumbs, sugar, and melted butter until all the crumbs are coated and the mixture has a coarse sand consistency.
Press the mixture onto the bottom and ⅔ way up a 9-inch springform pan that is lined with parchment paper.
Wrap two pieces of heavy-duty aluminum foil around the bottom of the sides of the pan. Set aside.

In the bowl of a stand mixer with the paddle attachment, cream the softened cream cheese until smooth.
Add in the sugar and beat on high, scraping down the sides as needed, until combined.
Add in the sour cream and vanilla extract and mix until the filling is smooth and creamy, about 30 seconds.
With the mixer on low, add in the eggs, one at a time, blending well after each addition.
Remove the bowl from the stand mixer and fold in the rainbow jimmies with a spatula.
Pour cheesecake filling into the springform pan.
Place the springform pan into a larger pan and carefully place it in the oven. Pour hot water into the larger pan, about 3-4 inches deep or halfway up the side of the springform pan.
Bake until the top of the cheesecake turns golden, about 60 – 70 minutes. Remove from oven. Let the cheesecake cool on a wire rack.

When the cheesecake is cooled pipe dollops of whipped topping on top of the cheesecake. Sprinkle some rainbow jimmies on top of the whipped cream.