Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes or until golden and fragrant, then allow it to cool completely.

In a large mixing bowl, beat the cream cheese with granulated sugar until smooth and creamy. Slowly add in sour cream, vanilla extract, and cream soda, mixing until fully combined. Carefully add the eggs one at a time, mixing on low speed until there are no visible lumps.

Pour the cheesecake filling into the cooled crust, spreading it evenly. Bake for 50-60 minutes or until the edges are set. Turn off the oven and let it cool inside for 1 hour; then transfer it to the fridge to chill for at least 4 hours or overnight.

In a medium saucepan, melt the unsalted butter over medium heat. Add brown sugar and stir until it dissolves. Gradually whisk in the heavy cream, honey, vanilla extract, and salt. Simmer for 4-5 minutes until slightly thickened, then let cool to room temperature.

Once the cheesecake is chilled, remove it from the springform pan and place it on a serving platter. Drizzle the cooled honey caramel over the top, allowing it to flow over the sides. Sprinkle crushed graham crackers and edible glitter on top before chilling for an additional 30 minutes.