Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan.

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the texture resembles wet sand. Press this mixture evenly into the bottom of the prepared pan to form a firm crust. Bake for 8 minutes, or until lightly golden and fragrant.

While the crust is baking, whip together softened cream cheese and granulated sugar in a large mixing bowl using an electric mixer until smooth and creamy, about 3-4 minutes. Add sour cream and vanilla extract, mixing until well combined. Finally, gently fold in the candy corn pieces.

Remove the crust from the oven and let it cool for a few minutes. Pour the cheesecake filling over the warm crust, spreading it evenly with a spatula. To create the fun candy corn effect, divide the filling into three bowls and tint each bowl with yellow, orange, or leave white. Layer the colors carefully in the pan to mimic the candy corn design.

Reduce the oven temperature to 325°F (160°C) and bake the layered cheesecake for 25-30 minutes. You’ll know it's done when the edges are set but the center still slightly jiggles. Turn off the oven and crack the door, allowing the bars to cool in the oven for about 1 hour.

Once cooled, cover the pan with plastic wrap and chill in the refrigerator for at least 4 hours or overnight to set completely.

When ready to serve, whip up some cream and spread it over the top of the chilled cheesecake bars. Finally, sprinkle crushed graham crackers and additional candy corn pieces for an eye-catching finish.

Slice the Candy Corn Cheesecake Bars into squares with a sharp knife. Clean the knife between cuts for cleaner edges.