1. Preheat the oven to 325°F and line an 8-inch square baking pan with parchment paper, leaving overhang on the sides.

2. Mix the graham cracker crumbs, melted butter, and 2 tablespoons sugar until the crumbs are evenly moistened.

3. Press the crumb mixture firmly into the bottom of the prepared pan, then bake for 8 minutes. Let it cool slightly.

4. Beat the softened cream cheese until smooth and creamy.

5. Add 2/3 cup sugar, sour cream, vanilla extract, flour, and salt. Mix until fully combined.

6. Add the eggs one at a time, mixing gently after each addition just until incorporated.

7. Fold in the Easter sprinkles with a spatula, being careful not to overmix.

8. Pour the cheesecake filling over the crust and smooth the top.

9. Bake for 28 to 34 minutes, or until the edges are set and the center still has a slight wobble.

10. Cool at room temperature, then refrigerate for at least 4 hours or overnight.

11. Lift the bars from the pan, slice into squares, and decorate with whipped cream, frosting, extra sprinkles, or candy if desired.