Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs with melted unsalted butter. Press mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes until golden brown.

In a large bowl, beat cream cheese until smooth. Gradually add granulated sugar and mix well. Add eggs one at a time, mixing thoroughly before adding the next. Mix in vanilla extract and cocoa powder.

Pour the filling into the prepared crust and smooth the top. Bake for 45-50 minutes until edges are set and center jiggles slightly.

Cool on a wire rack for 1 hour. Cover and refrigerate for at least 4 hours or overnight.

Decorate with whipped cream, edible glitter, and gummy worms before serving.