Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until well incorporated. Press into a 9-inch springform pan. Bake for 8–10 minutes until golden, then cool.

In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth. Gradually mix in sour cream, vanilla extract, and cream soda. Add eggs one at a time. Pour the filling over the cooled crust.

Prepare a water bath by placing the springform pan into a larger baking dish filled with hot water. Bake for 50–60 minutes until edges are set. Let cheesecake cool in the oven for 1 hour.

Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for best flavor.

In a saucepan over medium heat, melt unsalted butter. Stir in brown sugar until dissolved, then add heavy cream, honey, and vanilla. Cook until thickened, about 5–7 minutes. Remove from heat and cool.

Drizzle the cooled honey caramel over the cheesecake and sprinkle with crushed graham crackers and edible glitter if desired. Chill for another 30 minutes before slicing.