Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter, stirring until well combined. Press the mixture firmly into the bottom of a springform pan, creating an even layer. Bake for 8-10 minutes until golden, then remove from the oven and let it cool completely.

In a large mixing bowl, beat softened cream cheese and granulated sugar together until smooth and creamy, about 3-5 minutes. Gradually add sour cream, vanilla extract, and eggs one at a time, mixing just until combined after each addition.

In a small saucepan, gently heat heavy cream and brown sugar over medium heat, stirring occasionally until melted and thickened, about 5 minutes. Divide mixture into two bowls; add green gel food coloring to one and purple to the other.

Pour the cream cheese filling into the cooled crust, smoothing the top. Drizzle the green and purple swirls over the filling in alternating patterns. Using a toothpick, gently swirl the colors together.

Place the assembled cheesecake in the oven and bake for 50-60 minutes until edges are set but center jiggles slightly. Turn off the oven, crack the door, and leave to cool for about 1 hour.

Once cooled, refrigerate for at least 4 hours or overnight. Before serving, drizzle additional colored swirls on top and sprinkle with edible glitter or silver dust.