1. Preheat oven to 350 degrees.
2. In food processor fitted with steel blade, crush vanilla wafers by pulsing 20 second intervals.  Add melted butter and 2 tablespoons sugar. Pulse 12 seconds.
3. Lightly spray muffin pan with cooking spray, add 1 tablespoons cookie crumbs to each well.  Press crumbs firmly to wells bottom.  Use a small sauce cup to help push crumbs into wells. Set aside while making filling.
4. In bowl of stand mixer, beat softened cream cheese and sugar until smooth and creamy about 5 minutes.
5. Add eggs and sour cream, beat to blend.  Add flour and extract, beat 1 minute.
6. Equally divide batter into three bowls , tint one bowl red and one blue, leaving the third bowl natural batter for the white.
7. Add 2 drops of red food gel to one bowl with 1 tablespoons melted strawberry jam, add 2 drops of navy food gel to second bowl with 1 tablespoon melted blueberry jam.  Stir to blend. Add additional coloring if desired.
8. In 3 tall glasses, place piping bag fitted with small round tip # 5 inside the glass. Fill the bag with assorted fillings.
9. Pipe the red, white and blue fillings on top of the crumbs and each layer of cheesecake.
10. Bake at 350 for 20-25 minutes. Allow to cool before removing from pan.

Frosting: When ready to serve; whip cream cheese, marshmallow creme-optional and heavy whipping cream together with 1/4 cup confectioners sugar + vanilla.  Place frosting in piping bag fitted with swirl tip # 1 M.  Pipe swirls on top of each mini cheesecake garnish with confetti sprinkles.