Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter, stirring until the mixture resembles wet sand. Firmly press the crumb mixture into the bottom of a greased springform pan, creating an even layer. Bake for 8-10 minutes until slightly golden, then remove from the oven and allow it to cool completely.

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add vanilla extract, cream soda, and butterscotch syrup, mixing well until fully combined. Incorporate the eggs one at a time, mixing gently to avoid overmixing. Pour the filling over the cooled crust in the springform pan.

Create a water bath by placing the springform pan inside a larger dish. Fill the outer dish with hot water halfway up the sides of the pan. Bake the cheesecake for 55-65 minutes or until edges are set and center has a slight jiggle. Turn off the oven and leave the door ajar for an hour to cool.

After cooling in the oven, remove the cheesecake from the water bath and refrigerate for at least 4 hours, preferably overnight.

Melt white chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Divide into three bowls and tint with gel food coloring. Drizzle colored chocolate over the chilled cheesecake, then swirl together with a toothpick.

Sprinkle edible glitter or luster dust over the top. Release the springform pan and slice with a warm knife for clean edges. Optionally, decorate with whipped cream or edible stars before serving.