PREHEAT oven to 350° F. Wrap the bottom of a 9-inch springform pan in heavy-duty foil. Spray with nonstick cooking spray.
MIX graham crackers, sugar, and melted butter and press into the bottom of your prepared pan and up the sides. Bake for 7 minutes. Cool on a wire rack.
For the Cheesecake:
In the bowl of your mixer fitted with the paddle attachment, COMBINE the sugar and cream cheese. Beat together until smooth. Add eggs, one at a time, making sure to scrape down the bowl in between each egg. Add heavy cream, lemon, and vanilla extracts. Mix until creamy and smooth.
DIVIDE batter into 6 large ziptop bags and add food coloring to reach desired vibrancy. Alternately use small bowls to stir in the coloring. (See notes)
DROP batters into prepared crust, letting the colors overlap. Use the tip of a butter knife to swirl the colors around once or twice, careful not to overmix.
FILL a larger pan (10x10 cake pan or roasting pan) with water halfway for a water bath. Place the cheesecake pan into the water bath.
BAKE 45 to 55 minutes until the edges appear to be set. The center will still have some jiggle to it. Close the oven door, turn the heat off, and let rest in the cooling oven for 1 hour.
After 1 hour has passed, REMOVE the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, chill for at least 5 hours or overnight.