First, spray a 9 x 13 inch pan with a non-stick spray and set it aside.

To make a graham cracker base and top - In a medium dish, mix graham cracker
crumbs, melted butter and sugar, with a fork, until it´s incorporated and then
set aside.

To make the filling - In a large dish beat softened cream cheese with an electric mixer, at medium speed, until it gets smooth, then add sweetened condensed milk and vanilla and beat some more, until it´s combined.

Next, add whipping cream and beat at a low speed first, slowly turning to high speed until soft peaks form. Fold in sprinkles.

Spread ½ of graham cracker crumbs on bottom of the pan and press with your hands or some solid object.  

Next, spread the filling over the graham cracker base and top with the rest of the graham cracker crumbs and sprinkles.

Cover the dessert with plastic wrap and leave it in the freezer for at least 4 hours, possibly overnight