Preheat the oven to 325ºF (162ºC). Spray a 9" springform pan with nonstick spray. Set aside.

In a food processor, crush the graham crackers until they become a fine crumb. Pour the crushed graham crackers into a large bowl, add the sugar and melted butter, and stir to combine.

Press the graham cracker crumb mixture into the bottom of the prepared springform pan, then bake for 6-8 minutes, or until slightly golden brown. Remove from the oven and allow to cool.

In a large bowl, beat the cream cheese on medium high speed until smooth, about 2 minutes. Add the granulated sugar and beat again until combined, about another 2 minutes.

Reduce the mixer speed to low, then add the sour cream, vanilla extract, and cake batter extract and mix until completely combined. Add the eggs one at a time and continue mixing on low until just combined. Gently fold in the sprinkles until just combined.

Pour the batter into the prepared pan. Create a water bath by placing the springform pan in a slightly larger round pan, then place that pan into an even larger round pan or roasting pan. Fill the outer pan with hot water halfway up the sides of the middle pan, then carefully transfer to the oven.

Bake the cheesecake for 75-95 minutes. The middle should jiggle just a little bit. Check the internal temperature has reached 145ºF (63ºC). Turn the oven off and allow to cool in the oven for 1 hour.

After 1 hour, remove the springform pan from the water bath and allow to cool on a cooling rack for another 2 hours. Cover and chill in the refrigerator for at least 6 hours, ideally overnight.

Remove the cheesecake from the fridge and use a spatula to gently loosen the crust from the side of the pan, then release the outer ring of the springform pan.

Top the cheesecake with fresh whipped cream and more sprinkles if desired. Store leftovers in the refrigerator up to 5 days.