Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper or lightly grease the sides.

In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in melted unsalted butter and mix until the crumbs resemble wet sand. Press this mixture into the bottom of the pan and bake for 8-10 minutes until golden.

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add sour cream and vanilla extract, mixing until incorporated. Add eggs one at a time, blending well each time. Avoid overmixing.

In a small saucepan over medium heat, combine the heavy cream, brown sugar, and a tablespoon of unsalted butter. Stir until sugar dissolves and mixture thickens slightly, about 4-5 minutes. Divide into two bowls, color one green and the other purple.

Pour the cheesecake filling over the cooled crust. Drizzle the colored swirl mixtures on top, alternating between colors. Swirl gently with a toothpick to create a marbled effect.

Bake in the preheated oven for 50-60 minutes until the edges are set but the center jiggles slightly. Turn off the oven and let it cool inside with the door ajar for 1 hour.

Transfer to the refrigerator to chill for at least 4 hours or overnight. This ensures flavors meld and the cheesecake firms up.

Carefully remove the cheesecake from the pan. Decorate with additional colorful swirls and edible glitter. For clean slices, use a hot knife.