For the Crust:

2 cups of crushed graham crackers or digestive biscuits
1/2 cup of unsalted butter, melted
For the Filling:

24-oz of cream cheese, softened
1 cup of powdered sugar
1 teaspoon of vanilla extract
1 cup of heavy cream
1/2 cup of Funfetti sprinkles
Steps to Prepare:

Step 1
Begin by crushing the graham crackers or digestive biscuits. Mix them in a bowl with the melted butter, ensuring the crumbs are evenly coated.

Step 2
Press the crust mixture into the base of a 9-inch springform pan using the back of a spoon or the bottom of a glass, creating a uniform layer. Put the pan in the refrigerator to chill while you prepare the filling.

Step 3
In a large mixing bowl, beat the softened cream cheese until it achieves a smooth and creamy consistency. Add the powdered sugar and vanilla extract, continuing to beat until the mixture is light and well mixed.

Step 4
In a separate bowl, whip the heavy cream until it forms stiff peaks. Gently fold this whipped cream into the cream cheese mixture until fully incorporated.

Step 5
Add the Funfetti sprinkles to the filling mixture, folding them in gently for even distribution. Remove the chilled pan from the refrigerator and evenly spread the filling over the crust.

Step 6
Smooth out the top of the cheesecake using a spatula or the back of a spoon. Sprinkle additional Funfetti on the top, lightly pressing them into the surface.

Step 7
Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours or ideally overnight to allow the cheesecake to set.

Step 8
After the cheesecake has thoroughly chilled and hardened, carefully remove the sides of the springform pan. Serve the No-Bake Funfetti Cheesecake in slices and enjoy it chilled.

This No-Bake Funfetti Cheesecake is sure to impress your guests with its vibrant colors and creamy texture. Enjoy!