Preheat your oven to 325°F (163°C).

Combine graham cracker crumbs, granulated sugar, and cinnamon in a medium bowl. Add melted butter and mix until moistened. Press into a 9-inch springform pan and bake for 8–10 minutes until lightly golden.

In a large mixing bowl, beat softened cream cheese until smooth. Add granulated sugar, sour cream, vanilla extract, and almond extract, mixing well. Add eggs one at a time, mixing gently.

Pour the filling into the cooled crust and tap to release air bubbles. Optionally, wrap the pan in foil for a water bath.

Bake for 55–65 minutes until edges are set and center jiggles slightly. Cool in the oven for 1 hour.

Once cooled, refrigerate for at least 6 hours or overnight.

Whip heavy cream until soft peaks form, then add powdered sugar. Continue whipping until stiff peaks develop.

Spread whipped cream over cheesecake and add festive sprinkles before serving.