Dissolve the honey in warm water and add the previously soaked gelatin sheet. Stir everything together, pour the mixture into a silicone mold, and freeze for at least 2 hours.
Mix the graham cracker crumbs with melted butter, press the mixture into the bottom of the cake pan, smooth out the top, and refrigerate the pan for 30 minutes.
Place a heat-resistant bowl on a pot of water and add the egg yolk, water, sugar, lemon juice, and honey to the bowl. Heat the pot on low and whisk everything together over the warm water bath. Remove the bowl from the pot and stir in the previously soaked gelatin sheets and cream cheese. Slightly beat the heavy cream (about 60%), and once the cream cheese mixture has cooled to room temperature, gently fold in the whipped cream.
Pour some of the honey cream over the cake base, smooth it out, and press the frozen honey spheres into the cream. Pour about 75% of the remaining honey cream on top, smooth it out, and refrigerate for at least 30 minutes.
Dye the remaining honey cream with yellow food coloring, pour it in the pan, and smooth it out. Cut the bubble wrap to fit the cake, carefully press it into the yellow honey cream, and freeze the cake for 2 hours. Gently peel the bubble wrap from the cake, remove the cake from the pan, and drizzle honey on top for a buzz-worthy dessert!
