Prepare the crust by mixing crushed graham crackers and melted butter.
Press the mixture into a springform pan and refrigerate until firm.
In a mixing bowl, beat cream cheese and sugar until smooth.
Add sour cream, vanilla, and peppermint extracts, mixing well.
Fold in whipped topping and green food coloring until combined.
Pour the cheesecake filling over the crust in the springform pan.
Spread the remaining whipped topping on top and garnish with sprinkles.
Chill in the refrigerator for at least 4 hours before serving.
