Preheat your oven to 325°F (163°C).

In a mixing bowl, combine sugar cookie crumbs, softened butter, and granulated sugar until the mixture resembles wet sand. Press into a greased 9-inch springform pan and bake for 10 minutes. Let cool slightly.

In a large mixing bowl, beat cream cheese until smooth. Gradually add granulated sugar, mixing well. Incorporate eggs one at a time, then mix in sour cream and vanilla extract until creamy.

Pour cheesecake filling over the cooled crust and bake for about 60 minutes, until the edges are set but the center is still slightly jiggly.

Let the cheesecake cool to room temperature on a wire rack for about an hour. Cover and refrigerate overnight.

Remove from the refrigerator, release from the springform pan, top with whipped cream and colorful sprinkles, slice, and serve.