How to Make the Crust

1. Place the graham crackers in a food processor and pulse them into crumbs.
2. Melt the butter in a microwave-safe dish.
3. In a bowl, combine the Graham Cracker crumbs and sugar, stirring well.
4. Pour the melted butter into the crumbs and mix thoroughly to coat.
5. Line the bottom of a 9-inch springform pan with parchment paper, then press the Graham Cracker mixture firmly into the bottom of the pan. Place the pan in the freezer to set.

How to Make the Filling

1. In the mixing bowl of a stand mixer, combine the softened cream cheese and Greek yogurt, mixing on medium speed until blended.
2. Add the sugar, vanilla, and vanilla coffee creamer, and continue mixing until smooth. Scrape down the sides of the bowl to ensure all ingredients are well incorporated.
3. Gradually add the heavy cream and powdered sugar in alternating additions, blending on low speed until all ingredients are mixed thoroughly.
4. Scrape down the sides of the bowl again and blend until the cheesecake batter is smooth.
5. Divide the cheesecake batter into thirds, leaving one-third of the batter in the mixing bowl.
6. Place one of the bowls with the white cheesecake batter in the refrigerator. In another bowl, add a few drops of green food coloring gel and stir until completely blended. Adjust the color by adding more drops until the desired shade is reached. Place this bowl in the refrigerator as well. In the mixing bowl, add red food coloring gel, about 10 drops at a time, until the desired shade of red cheesecake batter is achieved. Note that achieving a dark red color may require a significant amount of red food coloring gel.

7. Remove the springform pan from the freezer and pour the red layer of cheesecake batter into the pan. Return the pan to the freezer and allow it to freeze for 4 hours.

8. After 4 hours, remove the pan from the freezer and pour the white layer of cheesecake batter on top of the red layer. Place the pan back in the freezer and allow the red and white layers to set for 3 hours.
9. Then, remove the pan from the freezer and pour the green layer of cheesecake batter on top of the white layer.
10. Place the springform pan back in the freezer and leave it overnight, or at least until fully set.
11. Before serving, remove the cheesecake from the freezer and take off the springform pan. Place the vanilla frosting in a pastry bag fitted with a large fluted tip, and pipe dollops of frosting around the edge of the cheesecake in two rows.
12. Sprinkle the desired amount of sprinkles on top of the frosting and the surface of the cheesecake. Cut the cheesecake into 2-inch pieces, serve, and enjoy!