Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter until the mixture looks like wet sand. Firmly press this mixture into the bottom of a greased springform pan, ensuring it's even and compact. Bake for 8-10 minutes, or until golden brown, then let cool completely before adding the filling.

In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Gradually add the vanilla extract, cream soda, and butterscotch syrup, blending well. To avoid overmixing, gently incorporate the eggs one at a time, mixing just until combined. Pour this luscious filling over your cooled crust, ensuring even distribution.

Place the springform pan in a larger roasting pan and add hot water to create a water bath. Bake the cheesecake in the oven for 55-65 minutes, or until the edges are set, and the center still has a slight jiggle. Once baked, turn off the oven and crack the door ajar, allowing the cheesecake to cool in the oven for an hour.

After the initial cooling, carefully remove the cheesecake from the water bath and refrigerate it for at least 4 hours, ideally overnight.

Melt the white chocolate chips in a microwave-safe bowl, then divide the melted chocolate into smaller bowls. Add gel food coloring to create vibrant shades. Drizzle the colored chocolate over the chilled cheesecake and use a toothpick to swirl the colors gently.

Sprinkle the top with edible glitter before carefully releasing it from the pan. For clean slices, warm a knife in hot water and dry it between cuts.