Preheat your oven to 350°F (175°C).
Make the Crust: In a medium-sized bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are fully coated and resemble coarse sand.
Press the crumb mixture evenly onto the bottom and about ⅔ of the way up the sides of a 9-inch springform pan lined with parchment paper.
Wrap two pieces of heavy-duty aluminum foil around the base of the pan to prevent any water from seeping in. Set the prepared pan aside.
Prepare the Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until smooth and free of lumps.
Add in the granulated sugar and beat on high speed until the mixture is fully combined and smooth, scraping down the sides of the bowl as necessary.
Add the sour cream and vanilla extract, mixing until well incorporated, about 30 seconds.
With the mixer on low, add in the eggs one at a time, blending well after each addition. Be careful not to overmix.
Remove the bowl from the stand mixer and gently fold in the rainbow jimmies using a spatula.
Pour the cheesecake filling into the prepared springform pan.
Place the springform pan into a larger roasting pan and carefully transfer it to the oven. Pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan.
Bake the cheesecake for 60-70 minutes, or until the top turns golden and the center is set but slightly jiggly.
Once baked, remove the cheesecake from the water bath and let it cool on a wire rack.
Topping:
14. Once the cheesecake has cooled, pipe dollops of whipped cream on top.
15. Garnish with additional rainbow jimmies for a festive touch.