Combine teddy graham crumbs and melted butter in a bowl. Press into an 8 or 9 inch springform pan. Chill in fridge until ready to use.
Make the filling:
In a large bowl using an electric hand mixer, whip heavy cream until soft peaks form.
Add softened cream cheese and sugar and stir until completely combined and no clumps remain.
Fold in cake mix.
Pour mixture into prepared pie crust, smoothing over top with a rubber spatula. Top with sprinkles, cover with plastic wrap, and refrigerate until firm, at least 6 hours.