Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until evenly moist. Press this mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then allow to cool.

In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth. Gradually add sour cream and vanilla, mixing well. Incorporate eggs one at a time. Gently mix in cream soda.

In a small saucepan over medium heat, combine heavy cream, brown sugar, and unsalted butter. Stir until thickened, then divide into bowls and add gel food coloring.

Pour the cheesecake batter into the cooled crust. Drizzle the colored butterbeer mixture over the top and swirl with a toothpick. Bake for 50-60 minutes until edges are set and center has a slight jiggle.

After baking, turn off oven and let cool for 1 hour. Chill in refrigerator for at least 4 hours or overnight. Serve with additional butterbeer swirls.