For the Cake Crust

1. Preheat the oven to 350 degrees.  Line the bottom of a 10 inch Spring-form pan with parchment paper, and set aside.  
2. In the mixing bowl of a stand mixer, add the dry cake mix, melted butter, eggs, and milk, and blend on low until mixed. Then increase the speed to high and mix for 2 minutes, scraping down the sides of the bowl.
3. Add in the gel food coloring, a few drops at a time, mixing in between drops, until desired color is reached.  Fold in the sprinkles with a spatula.  
4. Pour about half of the batter* into the Spring-form pan. Smooth out the batter.  Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.  
5. Remove the pan from the oven to a wire rack to cool.

For the Cheesecake Filling

1. Leave your oven preheated to 350 degrees.
2. Place the softened cream cheese in the mixing bowl of a stand mixer and mix until smooth.  Add the sugar and vanilla, and blend.  Add the heavy cream and eggs, and blend until completely mixed.  Add the flour and mix well, until blended smooth. Remove the bowl from the stand mixer and gently fold in the sprinkles.  
3. Pour the cheesecake batter on top of cooled, baked cake in the Spring-form pan. Place the pan on the center rack of the oven and bake the cheesecake for 1 hour**. In an oven safe dish, place a small dish of water under the cheesecake, to keep it moist while it bakes and to avoid cracks.  
4. When the cheesecake has baked for one hour, turn off the oven and leave the cheesecake in the oven for an additional 30 minutes.  
5. After 30 minutes, open the oven door slightly and leave the cheesecake in the warm overn for another 30 minutes.  
6. After the 30 minutes, remove the cheesecake to a wire rack to finish cooling.  When the cheesecake is cool, cover with foil, and place in refrigerator, overnight for best results.  This will allow the cheesecake to set***. 

Decorating the Cake

1. Place the frosting cans in the refrigerator overnight, along with the cheesecake, to chill. 
2. About an hour or two before you are ready to serve the cheesecake, remove it from the refrigerator and remove the spring-form from the outside of the pan.  Place the cheesecake on your serving plate.  
3. Place a frosting tip in a pastry bag, and then fill the bag with both cans of frosting.  Pipe the frosting onto the cheesecake in rows, until the top of the cheesecake is completely covered.  
4. Sprinkle the frosting with your sprinkles of choice – be generous with the sprinkles.  
5. Place the cheesecake back in the refrigerator, uncovered, to chill, and to make sure the frosting doesn’t fall, or melt, until ready to serve. 
6. When ready to serve, cut in 2 or 3 inch pieces, and sprinkle a few more sprinkles around the plate.  Serve, and Enjoy!