Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.

For the crust: Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool completely.

For the cake: In a large bowl, whisk together the cake flour, granulated sugar, baking powder, baking soda, and salt. Add the softened butter and mix on low until it resembles coarse crumbs.

In a separate bowl, whisk the eggs, guava nectar, and pink food coloring. Add half of this wet mixture to the dry ingredients and beat on medium for 1 minute. Add the remaining wet mixture and beat until just combined.

Pour the batter over the cooled crust in the springform pan. Bake for 30-35 minutes until a toothpick inserted comes out clean. Let the cake cool completely in the pan.

For the cream layer: Beat the softened cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Spread the cream mixture evenly over the completely cooled guava cake in the pan. Chill in the refrigerator for at least 2 hours to set.

For the glaze: In a small saucepan, whisk together the guava nectar, sugar, and cornstarch until smooth. Cook over medium heat, whisking constantly, until the mixture boils and thickens into a gel (about 5-7 minutes). Remove from heat, stir in food coloring, and let cool to room temperature.

Pour the cooled guava glaze over the chilled cream layer, tilting the pan to spread it evenly. Return to the refrigerator and chill for another 2 hours or overnight.

To serve, run a warm knife around the edge of the pan before releasing the springform ring. Slice, wipe the knife between cuts, and serve chilled.