adapted from Teenage Taste
1 ¾ cups kinnikinnick gluten free graham style crumbs
6 tablespoons butter, melted
16 ounces cream cheese, at room temperature
¾ cup + 2 tablespoons granulated sugar, divided
½ cup yellow cake mix
2 eggs + 1 egg yolk
½ cup milk
2 teaspoons vanilla extract
8 drops various colored food coloring
Preheat oven to 350 degrees. Grease a 9-inch baking pan, then line with parchment paper; set aside.
Stir together cookie crumbs, 2 tablespoons granulated sugar, and the melted butter. Press into the bottom of the prepared pan. Bake until the crust is just brown around the edges, 8 to 10 minutes.
Meanwhile, beat the cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining granulated sugar and beat for an additional couple of minutes, until smooth. Add the eggs and yolk, milk, vanilla, salt and beat again until completely combined and smooth. Finally, stir in the cake mix until smooth.
Pour the filling over the crust. Add sugar sprinkles and food coloring if desired. Bake until just set, 40 to 45 minutes. Remove the baking pan from the oven and transfer to a wire rack. Let cool for 30 minutes, then refrigerate for at least 3 hours or overnight.