Preheat oven to 325°F (160°C).

Combine graham cracker crumbs, 1/4 cup sugar, and melted butter; press into the bottom of a 9-inch springform pan.

Bake the crust for 10 minutes, then remove and let cool.

In a large bowl, beat cream cheese and 1 cup sugar until smooth and creamy.

Incorporate sour cream and cotton candy flavoring.

Add eggs one at a time, mixing on low speed just until combined.

Divide the batter into two separate bowls; tint one bowl pink and the other blue using gel food coloring.

Drop alternating spoonfuls of pink and blue batter onto the crust, then swirl gently with a knife to create a marble effect.

Wrap the bottom of the pan in multiple layers of heavy-duty foil and place in a larger roasting pan filled with 1 inch of hot water.

Bake for 60 to 70 minutes or until the center is slightly jiggly and the edges are set.

Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.

Refrigerate for at least 6 hours or overnight before serving.

Top with fresh cotton candy immediately before serving to prevent melting.