Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until crumbly. Pour into springform pan and bake for 10 minutes. Cool.

In a large bowl, beat cream cheese on medium speed until smooth. Gradually add sugar, mixing well. Add eggs one at a time, then blend in sour cream and vanilla.

Pour the filling into the cooled crust and bake at 325°F (163°C) for 50-60 minutes until edges are set but center is slightly jiggly.

Turn off the oven, leave the cheesecake inside for an additional hour to cool slowly. Chill in refrigerator for at least 4 hours or overnight.

Remove cheesecake from pan, top with whipped cream, chocolate chips, carrot nose, and pretzels for decoration.

Slice and serve at room temperature. Pair with coffee or hot chocolate.