Preheat oven to 325°F. Grease a 9-inch springform pan. Mix graham crumbs, ¼ cup sugar, and melted butter; press into pan. Bake 8–10 minutes until golden. Cool completely.

Beat cream cheese and 1 cup sugar until smooth. Mix in sour cream and vanilla. Add eggs one at a time. Stir in cotton candy flavoring if using.

Pour filling over crust. Place pan on a baking sheet and bake for 50–60 minutes until edges are set and center jiggles.

Turn off oven and let cheesecake sit inside with door ajar for 1 hour. Then cool at room temp.

Refrigerate at least 4 hours or overnight.

Remove pan rim. Top with cotton candy and sprinkles just before serving. Slice with a hot, clean knife.