Preheat your oven to 325 degrees Fahrenheit. Line an 8x8 inch square baking pan with parchment paper, allowing some overhang on the sides for easy removal.

In a medium bowl, combine the graham cracker crumbs with the melted butter and 1 tablespoon of sugar. Stir until the mixture looks like wet sand. Press this firmly into the bottom of your prepared pan using the back of a spoon to ensure it is even.

Place the crust in the oven for about 8 to 10 minutes until it is lightly golden. Set it aside to cool while you work on the filling.

In a large mixing bowl, beat the softened cream cheese and 1/2 cup of sugar together using an electric mixer on medium speed until the mixture is completely smooth and fluffy.

Incorporate the eggs one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, and buttermilk.

Add a small drop of pink gel food coloring. Start small and add more until you reach your desired shade of pink.

Pour the cheesecake batter over the cooled crust. Smooth the top with a spatula. Bake for 30 to 35 minutes or until the center is set but still has a slight jiggle.

Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight. Once chilled, use the parchment paper handles to lift it out and slice into small bite-sized squares.