Preheat your oven to 160°C (325°F). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment paper.

In a medium bowl, combine your graham cracker crumbs with a portion of the granulated sugar. Pour in the melted butter and mix until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of your prepared pan. Bake the crust for 8-10 minutes until lightly golden and fragrant. Remove from the oven and let it cool slightly while you prepare the filling.

In a large mixing bowl using an electric mixer, beat the room-temperature cream cheese on medium speed until it's completely smooth and creamy, about 2-3 minutes.

Gradually add the remaining granulated sugar to the cream cheese, beating on low speed until just combined and smooth. Stir in the vanilla extract until fully incorporated.

Add the eggs one at a time, beating on low speed only until each egg is just combined. Be careful not to overmix.

Gently fold in your chosen sprinkles with a spatula.

Pour the cheesecake filling evenly over the cooled crust. Smooth the top with a spatula. Carefully place the baking pan in the preheated oven. Bake for 30-35 minutes, or until the edges are set and lightly puffed, but the center still has a slight wobble when gently shaken.

Turn off the oven, prop the door open slightly, and leave the cheesecake inside for about 30 minutes to cool down slowly. Then, remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature. Once cooled, transfer the pan to the refrigerator and chill for at least 4 hours, or preferably overnight.

Once thoroughly chilled, use the parchment paper overhangs to lift the entire cheesecake out of the pan. Place it on a cutting board. Use a sharp knife to slice the cheesecake into bars.

For extra birthday flair, you can add a few more sprinkles on top of each bar just before serving!