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

Mix together the graham cracker crumbs and melted butter, then press into the prepared dish to form an even crust.

In a large bowl or the bowl of a stand mixer, beat the cream cheese and sugar until light and fluffy.

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

Gently fold the whipped cream and rainbow sprinkles into the cream cheese mixture.

Pour the mixture over the crust and spread evenly.

Cover and refrigerate for at least 6 hours or overnight to set.

Cut into squares and serve.