Preheat oven to 350°. Stir together graham cracker crumbs and butter; press into bottom of a lightly greased 13- x 9-inch pan.
Bake at 350° for 8 minutes. Remove from oven, and cool completely on a wire rack (about 20 minutes).
Beat cream cheese at medium speed with an electric mixer until smooth. Combine sugar and flour; gradually add to cream cheese, beating just until blended. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla. Pour mixture over prepared crust, spreading to edges of pan.
Bake at 350° for 35 to 40 minutes or until set. Remove from oven, and cool on a wire rack (about 2 hours). Cover and chill 8 hours. Cut into bars. Serve with Cherries Jubilee Sauce, Dark Chocolate Sauce, Hot Caramel Sauce, and Cashew-and-Gingered-Apricot Sprinkles.