Preheat your oven to 325°F (163°C). Combine crushed graham crackers, sugar, and melted butter until resembling wet sand. Press into a lined 9x9-inch baking pan. Bake for 10 minutes, cool.

In a mixing bowl, beat softened cream cheese and sugar until smooth. Mix in vanilla and eggs one by one, then add sour cream until silky. This is your filling.

Divide the filling into three bowls. Add yellow food coloring to one, orange to another. Spoon layers onto the crust starting with yellow, then orange, and finally the white mixture on top.

Bake for 30-35 minutes until edges set and center is slightly jiggly. Allow cooling gradually in the oven with the door cracked for about 30 minutes.

Chill the cheesecake in the refrigerator for at least 4 hours. This helps the layers set.

Remove the bars from the refrigerator and slice into squares. Top with whipped cream and extra candy corn just before serving.