Preheat your oven to 325°F (160°C). Combine Graham cracker crumbs, sugar, and melted butter in a mixing bowl until moistened. Press this mixture into the bottom of a springform pan. Bake for 8-10 minutes, then let cool.

Beat softened cream cheese and sugar until creamy. Add sour cream and vanilla, mix thoroughly. Incorporate eggs one at a time, then pour in cream soda and mix until smooth.

In a saucepan, combine heavy cream, brown sugar, and unsalted butter. Bring to a boil, reduce to simmer until thickened (3-5 minutes). Stir in vanilla extract. Divide and color mixtures with food coloring.

Pour cheesecake batter over cooled crust. Dollop colored mixtures over batter, swirling with a knife. Bake for 50-60 minutes until edges set and center jiggles.

Let cheesecake cool in the oven for 1 hour. Transfer to refrigerator and chill for at least 4 hours or overnight. Serve with additional butterscotch swirls and edible glitter.