Preheat oven to 325°F and add cupcake liners to a 12-cup muffin tin. Spray the cupcake liners with non stick baking spray and set aside.
Combine the graham cracker crumbs and melted butter. Divide the mixture between the 12 cupcake liners and press into the bottoms. Bake the crusts for 5 minutes. Remove them from the oven and allow to cool in the cupcake pan while you make the filling.
Reduce the oven to 300°F. In a large bowl, mix the cream cheese, sugar and flour together. Add the sour cream and vanilla extract and beat to combine. Scrap down the sides of the bowl as needed.
Add the eggs one at a time and mix thoroughly after each addition.
Divide the batter equally between 3 bowls. Leave one white and colour one red and another one blue.
Layer the batters into the crusts starting with about a tablespoon of the blue batter. Make sure to use all the blue batter and divide it equally into each cupcake liner. Then add about a tablespoon of white batter on top of the blue batter, then about a tablespoon of red.
Bake the cheesecakes for about 15 minutes, then turn off the oven and leave them in the oven with the door closed for another 10 minutes.
Remove the cheesecakes from the oven and let them continue to cool on a wire rack in their tin; about 20 minutes. Move them to the fridge to finish cooling and then remove them from their muffin tin.
To make the whipped cream, add the heavy cream and powdered sugar to a large mixing bowl. Whip on high speed until stiff peaks form. Pipe the whipping cream onto the tops of the cheesecakes. Top with sprinkles and a flag.
Refrigerate the cheesecakes in an airtight container. Cheesecakes are best for about 3 days.