Place the Graham Crackers in a food processor and pulse into crumbs. Melt the butter in a microwave-safe dish. Place the Graham Cracker Crumbs in a bowl, and add the sugar, and stir well. Pour the melted butter into the crumbs, and stir well to coat.
Line the bottom of a 9-inch Spring-form pan with Parchment paper, and place the Graham Cracker Crumbs in the Spring-form pan, and press firmly into the bottom of the pan. Place the pan in the freezer.
In the mixing bowl of a stand mixer, place the softened cream cheese, and Greek Yogurt, and mix on medium speed until blended. Add the sugar, Vanilla, Vanilla Coffee Creamer, and mix until blended. Scrape down the sides of the mixing bowl, and blend until smooth.
Add a few drops of the Heavy Cream, and about 1/3 of the powdered sugar, and blend on low. Continue until you've added all the powdered sugar, alternating with the cream. Scrape down the sides of the mixing bowl, and blend again until all ingredients are blended smooth.
Divide Cheesecake batter in thirds, leaving 1/3 of the batter in the mixing bowl. Place one of the bowls with the white cheesecake in the refrigerator.
In the other bowl, add several drops of the Green Food Coloring Gel, and stir until completely blended. Add more drops until the desired color is reached. and place the bowl in the refrigerator.
In the mixing bowl, add the Red Food Coloring Gel, about 10 drops at a time, until the desired color of red cheesecake batter is reached. It takes quite a bit of red food coloring gel to achieve the dark red cheesecake color, so you'll have to use quite a bit, and that's typical.
Remove the Spring-form pan from the freezer, and pour the Red layer of Cheesecake batter into the pan, and place the pan back in the freezer. Allow freezing for 4 hours.
After 4 hours, remove the pan from the freezer, and pour the white layer of cheesecake on top of the Red Layer, and place it back in the freezer. Allow 3 hours for the red and white layers to set, remove the pan from the freezer, and pour the Green layer of Cheesecake batter on top of the White layer. Place the Spring-form pan back in the freezer, and leave overnight.
(If you're making this a couple of days ahead, let the Cheesecake sit overnight in the freezer, and then cover with Parchment paper, and Foil.)
Before serving, remove the cheesecake from the freezer, and remove the Spring-form from the pan. Place the Vanilla Frosting in a Pastry bag with a large fluted tip, and pipe dollops of frosting around the edge of the Cheesecake, in two rows.
Add the Christmas Sprinkle Mix on top of the Frosting, and the top of the Cheesecake. Cut in 2-inch pieces, serve, and Enjoy!