Line the bottom of a 7-inch Spring-form pan with Parchment paper, and set it aside. Place the Graham Crackers in a food processor, or blender, and pulse until you have fine crumbs. Pour the crumbs into a bowl, add the sugar, and stir to blend. In a separate bowl, add the butter, and melt in the microwave. Pour the melted butter over the crumbs, and stir to coat crumbs in the butter. Pour the crumbs into the Spring-form pan, and press crumbs down evenly to form the crust. Place the pan in the freezer.
In the mixing bowl of a stand mixer, place the softened Cream Cheese, Heavy Cream, and Vanilla, and mix on low until well blended. Add the sugar, and Lavender Syrup, and mix until smooth. Add about a teaspoon of the Neon Lavender Food Coloring Gel, and blend until the Cheesecake batter is all one color, scraping down the sides of the mixing bowl, and blending until smooth and color desired is achieved.
To decorate the Cheesecake: Place the Vanilla Frosting in a pastry bag, with a large fluted tip (see link) and pipe dollops of frosting all around the edge of the cheesecake. Sprinkle the frosting with Purple or Lavender and White Sprinkles. Cut the Cheesecake into 2 to 3-inch pieces, serve, and Enjoy!