Preheat the oven to 325°F (160°C). Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl until resembling wet sand. Press into the bottom of a greased springform pan. Bake for 8-10 minutes until golden brown and cool completely.

In a mixing bowl, beat softened cream cheese and remaining sugar until smooth. Add vanilla extract, cream soda, and butterscotch syrup, mixing well. Gradually add eggs, mixing gently after each for a light filling.

Create a water bath by placing the springform pan in a larger baking dish. Fill with hot water halfway up the sides of the pan. Bake for 55-65 minutes until edges are set and center jiggles slightly. Cool in the oven for 1 hour after turning it off.

Refrigerate the cheesecake for at least 4 hours, or overnight for best results, to allow flavors to meld and texture to firm.

Melt white chocolate chips in a microwave-safe bowl, stirring every 30 seconds. Divide into three bowls and color with gel food coloring. Drizzle over chilled cheesecake and swirl gently with a toothpick.

Sprinkle with edible glitter or luster dust for a magical touch. Release the springform pan sides and slice with a warm knife. Serve chilled and enjoy!