Preheat oven to 325. Spray the sides of the 9-inch springform pan with nonstick cooking spray. Wrap the sides of the pan with a strip of parchment paper.
In a mixing bowl, add the graham cracker crumbs, sugar, and melted butter. Stir until the butter coats all the crumbs.
Press the crumbs evenly into the bottom of the prepared pan.
Place in the oven and bake for 15 minutes.
Remove from the oven and let cool.
In a mixing bowl, add in the cream cheese and marshmallow creme. Beat with a hand mixer on medium until the mixture is smooth.
Add in the granulated sugar. Beat until completely incorporated. Scrape the sides and bottom of the bowl and mix again to avoid any lumps of cream cheese in your batter.
Add the vanilla extract and eggs one at a time. Mix each egg completely before adding the next. Scrape down the bowl after adding each egg.
Add in the sour cream and Peeps coffee creamer. Mix until incorporated.
Just before adding the cheesecake mixture, line the outside of the springform pan with two layers of heavy duty tin foil.
Divide the batter into five bowls of 1 ¼ cups of cheesecake batter.
Add one drop of food color to each of the bowls.
Pour the yellow cheesecake batter on top of the crust in the center. Repeat with the green, blue, violet, and fuchsia.
Place the springform pan in a slightly larger baking pan. Fill the outer pan with about 1 inch of water. This will keep the cheesecake from cracking.
Place in the oven at 325 degrees and let bake for 1 hour and 25 minutes or until done. To make sure the cheesecake is done, give it a gentle wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.
In a mixing bowl, add in the heavy cream. Beat until soft peaks form.
Add in the powdered sugar. Continue to beat until it becomes thick and stiff peaks form.
Fit a piping bag with the 1M tip.
Add a drop of lemon yellow food color in one crease of the piping bag and push it down to the tip with a skewer or butter knife.
Add the sky blue food color in the other crease of the piping bag. Push it down to the tip with a skewer or butter knife.
Add Fuchsia between the yellow and blue on either side of the piping bag. Push it all the way down to the tip.
Add the whipped cream into a piping bag. Pipe swirls on top of the cheesecake.
Refrigerate until ready to serve. Slice and serve.