Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until well integrated. Press firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until golden and fragrant, then allow it to cool completely.

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth. Gradually mix in the sour cream, vanilla extract, and eggs one at a time. Stir in the cream soda until the batter is rich and velvety.

In a saucepan over medium heat, combine heavy cream, brown sugar, and butter. Stir continuously until thickened, about 5-7 minutes. Divide into bowls, adding gel food coloring to each for the vibrant house colors.

Pour the cheesecake batter over the cooled crust. Drizzle the butterbeer mixtures over the batter, swirling with a toothpick. Bake for 50-60 minutes until edges are set and the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside to cool for 1 hour. Chill in the refrigerator for at least 4 hours or overnight. Garnish with remaining butterbeer swirls before serving.