Preheat your oven to 325°F (160°C) and prepare a springform pan by lining the bottom with parchment paper.

Combine graham cracker crumbs, granulated sugar, and melted unsalted butter in a mixing bowl until damp sand forms. Press into the prepared pan and bake for 8-10 minutes until golden. Allow to cool.

In a large bowl, beat the cream cheese and granulated sugar until smooth. Add sour cream, vanilla extract, eggs, and cream soda, mixing until well combined.

In a saucepan, combine heavy cream, brown sugar, and butter over medium heat, stirring until thickened. Split into bowls and add gel food coloring for swirls.

Pour cheesecake batter over the cooled crust, drizzle the colored swirls on top, and use a toothpick to create a marbled effect.

Bake the cheesecake for 50-60 minutes until edges are set and center jiggles. Turn off the oven and allow the cheesecake to cool inside for an hour.

Chill the cheesecake in the refrigerator for at least 4 hours (overnight is ideal) before serving.