In a mixing bowl, combine flour, butter, sugar, and vanilla extract using a hand mixer until the mixture resembles coarse crumbs. Press the crumb mixture evenly onto the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden. Once baked, remove from the oven and let it cool completely while you prepare the filling.

Using a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add sugar, followed by sour cream, vanilla extract, and eggs, mixing until just combined.

Pour the cheesecake filling over the cooled sugar cookie crust, using a spatula to smooth the top evenly. Bake in a preheated oven at 325°F (163°C) for 50-60 minutes. The cheesecake should set around the edges while the center remains slightly jiggly.

Once cooled, wrap the springform pan in plastic wrap or aluminum foil and refrigerate the cheesecake overnight.

Carefully remove the sides of the springform pan. Top with whipped cream and colorful jimmies. Slice into wedges and serve chilled.