Place the graham cracker crumbs in the food processor with the sugar,  and pulse into crumbs.  Melt the butter in a medium size bowl, and pour graham cracker crumb mixture into the butter and stir well to coat.  Line the bottom of a 7 inch spring-form pan with parchment paper, and press the crumbs into the bottom of the pan, evenly, smoothing with the back of  a spoon.  Place the pan in the freezer.

In the mixing bowl, add the softened butter, and softened cream cheese, and mix with the whisk attachment until creamy and fluffy.  Add the vanilla and heavy cream, and mix.  Add the powdered sugar, one cup at a time, blending on low speed, and scraping the bowl down as needed, until all powdered sugar is added, and the frosting is completely mixed and smooth. Add the brown food coloring gel, a few drops at a time until the desired color of brown is achieved.

Using plastic wrap (Glad Wrap) tear off a piece about 10 inches wide, and place the frosting length-wise in the middle of the plastic wrap.  It will look like a long ribbon of frosting.  Then, roll the plastic wrap around the frosting, making sure to keep it long, or length-wise like a long ribbon. Snip the end off of the plastic wrap, on one end only, and twist the other end closed.  Place the plastic wrap in a pastry bag with the large star tip.  Pipe the frosting onto the edges of the cheesecake, using a swirling, motion, leaving big dollops on the cheesecake, and bring it up to a point. Place a candy root beer barrel on top of each dollop of frosting.  Place the cheesecake back in the freezer until time to serve.  When ready to serve, remove the spring-form from the pan, and slice the cheesecake into 2 inch pieces.