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In a large nonstick skillet, cook the bacon until it becomes crispy. Once done, use a slotted spoon to transfer the bacon to a plate lined with paper towels to drain excess fat.
In a large bowl, combine the sour cream, mayonnaise, granulated sugar, apple cider vinegar, coarse salt, and pepper. Whisk the mixture until well blended.
Add the thawed peas, diced red onion, cubed sharp cheddar cheese, and the crispy bacon to the bowl. Gently stir everything together to ensure the ingredients are well coated.
Cover the bowl and refrigerate the salad for at least 1 hour before serving.
When ready to serve, garnish with some additional crispy bacon and enjoy the salad cold.