Crush 9 sheets of graham crackers with 2 TBSPs granulated sugar, and mix with melted butter.
Press into the bottom of a 9 by 13 inch pan.
Beat together the sugar, cream cheese, and vanilla extract. Mix in the cool whip.
Remove 1/2 cup of the mixture.
Mix in the root beer extract to the remaining large amount of cheesecake batter.
Gently spread the mixture (minus the 1/2 cup) over the graham cracker crust. Then carefully swirl the 1/2 cup of the mixture into the top.
Refrigerate for at least 4 hours, then slice and enjoy!