Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter, stirring until well blended. Press this mixture evenly into the bottom of a greased 9x9-inch baking pan, creating a compact layer. Bake for 8-10 minutes until it's slightly golden and fragrant, then remove it from the oven and let it cool.

In a large mixing bowl, beat softened cream cheese with granulated sugar until smooth and creamy. Add in the eggs one at a time, mixing well after each addition, then stir in vanilla extract and sour cream until fully incorporated.

Divide the cheesecake filling into three separate bowls. Color one portion with yellow food coloring, another with orange, and leave the third white. Pour the white filling over the cooled crust first, spreading it evenly, followed by the orange filling, then the yellow filling.

Carefully place the layered cheesecake in the preheated oven. Bake for 30-35 minutes, or until the edges are set, and the center slightly jiggles when gently shaken. Once baked, remove from the oven and let it cool on a wire rack before chilling in the refrigerator for at least 4 hours.

Once chilled, whip up some cream until soft peaks form. Spread or pipe this whipped cream generously over the top and scatter candy corn on top for a festive touch.

Use a sharp knife to carefully slice the cheesecake into bars, wiping the blade between cuts for clean edges. Serve these Candy Corn Cheesecake Bars chilled.