Line the bottom of a springform pan with parchment paper and clasp the sides around the base, trimming away any excess paper and set aside.

Add graham crackers to a food processor or blender and pulse until a crumb forms, you can also use a large Ziploc bag and a rolling pin to crush them.

Place the crumbs in a medium bowl and create a crater in the middle, pour melted butter into the crater and mix until crumbs are evenly coated.

Stir in sprinkles and sugar and transfer to the springform pan, pressing down evenly.

Add thawed raspberries, juice and all, to a small saucepan with the sugar and cook over medium heat and whisk to break up the berries.

Stir together corn starch and water in a small prep bowl and add to simmering raspberries.

Stir constantly for 1 to 2 minutes until raspberries start to thicken, remove from heat to cool.

Whip cream until stiff peaks form and transfer to a medium-sized bowl.

Add whipped cream cheese and confectioners' sugar to the large bowl or stand mixer you whipped the cream in and whip until combined.

Fold in whipped cream and raspberry mix with a rubber spatula until evenly combined.

Pour into prepared crust and freeze for at least 4-6 hours.

Shortly before serving, whip heavy cream and confectioners' sugar together until soft peaks form.

Meanwhile, place water and gelatin in a small saucepan and heat just until gelatin is dissolved.

Slowly pour gelatin mix into the cream while it's whipping and beat until stiff peaks form.

Pipe onto top of prepared cheesecake and add sprinkles, return to freezer for at least 30 minutes before serving.

Serve immediately after removing from freezer.