Preheat the oven to 325°F (163°C).

Combine the graham cracker crumbs with melted butter, press into the bottom of the springform pan, and bake for 10 minutes.

Lower the oven temperature to 300°F (150°C) and beat the cream cheese and sugar until smooth.

Add cornstarch and mix, then incorporate the whipping cream.

Add eggs one at a time, mixing well each time.

Divide the batter into three bowls, coloring one blue, one red, and leaving one white.

Wrap the springform pan in aluminum foil, pour in the blue batter, then the white, and finally the red.

Place the pan in a roasting pan with water halfway up the sides and bake for 1 hour and 40 minutes.

Turn off the oven and let the cheesecake cool gradually for 30 minutes.

Let the cheesecake cool at room temperature for about 2 hours, then refrigerate for at least 2 hours.

Garnish with whipped cream and colorful sprinkles before serving.