1. Preheat the oven to 325°F and line an 8×8-inch baking pan with parchment paper. Lightly grease the paper for easier removal.

2. In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar until evenly mixed.

3. Firmly press the crust mixture into the bottom of the prepared baking pan and refrigerate while preparing the filling.

4. In a large bowl, beat the softened cream cheese until smooth and creamy.

5. Add 3/4 cup sugar and continue mixing until fluffy and fully combined.

6. Mix in the sour cream and vanilla extract until smooth.

7. Add the eggs one at a time, mixing slowly after each addition to avoid overmixing.

8. Gently fold the rainbow sprinkles into the cheesecake batter using a spatula.

9. Pour the filling over the prepared crust and spread evenly.

10. Bake for 30 to 35 minutes or until the edges are set and the center slightly jiggles.

11. Allow the cheesecake to cool at room temperature for 1 hour.

12. Refrigerate the bars for at least 4 hours or overnight for the best texture.

13. In a microwave-safe bowl, heat the white chocolate chips and heavy cream in short intervals, stirring until smooth.

14. Spread the white chocolate topping evenly over the chilled cheesecake bars.

15. Decorate with Easter sprinkles before the topping sets.

16. Slice into bars and serve chilled.