In a medium bowl, mix graham cracker crumbs and granulated sugar. Pour in melted unsalted butter and stir until the mixture resembles wet sand. Press into the bottom of a 9-inch square baking dish.

In a large bowl, beat room temperature cream cheese with an electric mixer until smooth. Gradually add powdered sugar, heavy cream, and vanilla extract, mixing until light and fluffy, about 3-4 minutes. Stir in pink food coloring until desired shade is achieved.

Spread the creamy pink cheesecake mixture evenly over the prepared crust using a spatula.

Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or until set firm.

Cut into bite-sized squares and top with whipped cream and sprinkles.