1. Preheat the oven to 325°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy lifting.

2. In a medium bowl, mix the graham cracker crumbs, melted butter, 2 tablespoons sugar, and salt until the mixture looks like wet sand.

3. Press the crust mixture firmly into the bottom of the prepared pan and bake for 8 minutes. Let it cool slightly.

4. In a large bowl, beat the softened cream cheese until smooth.

5. Add 3/4 cup sugar and mix until creamy and fully combined.

6. Blend in the sour cream and vanilla extract.

7. Add the eggs one at a time, mixing on low speed just until incorporated.

8. Gently fold in the Easter pastel sprinkles.

9. Pour the cheesecake filling over the crust and spread it evenly.

10. Bake for 32 to 38 minutes, until the edges are set and the center has a slight jiggle.

11. Cool the bars at room temperature, then refrigerate for at least 4 hours or overnight.

12. Lift from the pan, slice into 9 to 12 bars, and serve chilled.