In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until well mixed. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F for 10 minutes and let it cool.

In a large mixing bowl, beat the softened cream cheese on medium speed until creamy and smooth. Gradually add the granulated sugar while continuing to mix. Add sour cream, all-purpose flour, and eggs one by one, mixing gently.

Carefully fold the torn pieces of cotton candy into the cheesecake batter, ensuring even distribution without overmixing.

Pour the cheesecake filling into the cooled crust and smooth it out. Bake at 325°F in a water bath for 60-75 minutes or until the edges are set but the center still jiggles slightly.

Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool for 1 hour. Chill in the refrigerator for at least 6 hours or overnight.

In a chilled mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold in additional cotton candy.

Unmold the cheesecake, top with cotton candy whipped cream, and garnish with extra cotton candy. Slice and serve.