Preheat your oven to 325°F (160°C). Gather your ingredients and equipment, including a 9-inch springform pan, mixing bowls, and a hand mixer for the filling.

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture into the bottom of the prepared springform pan. Bake for 10 minutes, then cool completely.

In a large bowl, beat the cream cheese and granulated sugar until smooth. Fold in sour cream, vanilla extract, and cream soda until fully incorporated.

Add the eggs one at a time, mixing gently after each addition. Avoid overmixing to ensure a smooth texture.

Pour the filling over the cooled crust, smoothing the top. Bake for 50-60 minutes, until the edges are set but the center jiggles.

Turn off the oven and crack the door to cool the cheesecake for 1 hour. Refrigerate for at least 4 hours or overnight.

In a saucepan, melt together butter, brown sugar, heavy cream, and honey over medium heat. Simmer for 3-5 minutes until smooth. Cool slightly.

Remove the cheesecake from the springform pan, drizzle with honey caramel, and sprinkle with crushed graham crackers and edible glitter.