Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Firmly press this buttery blend into the bottom of a 9-inch springform pan to create an even layer. Bake for 10 minutes until golden and fragrant, then remove it from the oven and set aside to cool.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add in granulated sugar, sour cream, and vanilla extract, mixing until fully combined. Once smooth, add the eggs one at a time, mixing gently after each until just incorporated.

Divide the cheesecake filling into separate bowls, depending on how many colors you want to create. Add a few drops of your chosen gel food coloring to each bowl, and stir gently to achieve vibrant colors without overmixing. Take turns swirling each color back into the main cheesecake mix.

Pour your enchanting cheesecake mixture into the prepared crust and gently smooth the top with a spatula. Place the springform pan on a baking sheet to catch any spills, then bake in the preheated oven for 55-60 minutes or until set but slightly jiggly.

Turn off the oven and crack the door slightly. Allow the cheesecake to cool in the oven for 1 hour, then transfer to the counter and chill in the refrigerator for at least 4 hours or overnight.

Carefully release the sides of the springform pan. Slice the cheesecake into wedges, and top each slice with fresh berries or whipped cream if desired.