In a mixing bowl, combine graham cracker crumbs with granulated sugar and melted unsalted butter, stirring until the mixture resembles damp sand. Firmly press this crumb mixture into the bottom of your jars to form a sturdy crust, ensuring an even layer. Once completed, set the jars aside.

In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Gradually add in powdered sugar and vanilla extract, continuing to blend until light and airy.

In a separate clean bowl, whip heavy cream until stiff peaks form, which typically takes about 3-5 minutes. Gently fold half of this whipped cream into the cream cheese mixture until fully incorporated. Then, add the remaining whipped cream.

Carefully divide the cheesecake mixture into two bowls. In one bowl, add pink gel food coloring or freeze-dried strawberry powder and stir gently.

Layer the pink cheesecake filling into your prepared jars, followed by a layer of the plain white cheesecake filling.

Delicately top each jar with whipped cream, then sprinkle pastel candy eggs and colorful sprinkles on top.

Place your jars in the refrigerator and chill for at least 2 hours to allow the layers to set properly.