Line an 8x8 baking dish with parchment paper, making sure it extends up all sides. Use two sheets if needed.

Mix together the graham cracker crumbs and melted butter, then press the mixture into the prepared baking dish in an even layer.

Beat the cream cheese and sugar in a large bowl or the bowl of a stand mixer until light and fluffy.

In a separate bowl, beat the heavy cream on high until stiff peaks form.

Add the whipped cream and sprinkles to the cream cheese mixture and beat on low until combined.

Pour the mixture over the prepared crust and spread evenly.

Cover and refrigerate for 6 hours or overnight.

Cut into squares and serve.