**Prepare the Crust**

Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and has a sand-like texture. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake in the preheated oven for 8-10 minutes until set and lightly golden. Remove from the oven and let it cool while you prepare the filling.

**Make the Cheesecake Filling**

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Add the sour cream, sugar, and dry cake mix. Beat until fully incorporated.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.

**Add the Sprinkles**

Gently fold in the sprinkles by hand with a spatula. Be careful not to overmix, as you want the sprinkles to remain intact and colorful.

**Assemble the Cheesecake**

Pour the cheesecake batter over the cooled graham cracker crust, smoothing the top with a spatula. Tap the pan on the counter a few times to remove any air bubbles.

**Bake the Cheesecake**

Place the cheesecake in the oven and bake at 325°F (160°C) for 45-50 minutes, or until the center is almost set but still slightly jiggly. You can test doneness by gently shaking the pan — the outer edges should be firm while the center remains a little soft.

Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracking.

**Chill the Cheesecake**

After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow it to fully set.

**Serve**

Before serving, top the cheesecake with additional sprinkles for extra color and fun. Slice and enjoy the creamy, cake-batter-infused goodness!