Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then remove and let cool.

In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream, sugar, and vanilla extract, mixing until combined.

Add the eggs one at a time, mixing well after each addition. Finally, add the heavy cream and mix until smooth.

Pour the filling over the cooled crust in the springform pan. Bake for 50-60 minutes, or until the center is set but slightly jiggly.

Turn off the oven and leave the cheesecake inside for 1 hour. Remove from the oven and let cool to room temperature.

Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, top with whipped cream and decorate with chocolate and colored candy eggs.