Steps:

• Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared 9x9-inch baking pan. Bake for 10 minutes, then let cool while you prepare the filling.
• In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add ¾ cup of granulated sugar and continue to beat until well combined. Add the vanilla extract, sour cream, and all-purpose flour, mixing until everything is incorporated.
• With the mixer on low speed, add the well-beaten eggs one at a time, mixing just until combined after each addition. Be careful not to overmix. Gently fold in the funfetti sprinkles, reserving a few for topping.
• Pour the cheesecake filling over the cooled crust, spreading it into an even layer. Sprinkle the reserved funfetti on top. Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly. The bars will firm up as they cool.
• Once baked, remove the cheesecake bars from the oven and let them cool in the pan for about 30 minutes. Then, cover and refrigerate for at least 2 hours or until fully chilled. Once cold, lift the bars out of the pan using the parchment paper and slice them into squares.