In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until it resembles damp sand. Press this mixture firmly into the bottoms of your jars.

Beat the softened cream cheese with an electric mixer until smooth and creamy, approximately 2-3 minutes. Gradually add in the powdered sugar and vanilla extract, mixing until light and airy.

Whip the heavy cream until stiff peaks form, about 3-5 minutes. Gently fold the whipped cream into the cream cheese mixture in thirds.

Divide the cheesecake mixture into two bowls if creating colorful layers. Mix in pink gel food coloring or freeze-dried strawberry powder until fully incorporated.

Start layering with the pink cheesecake mixture at the bottom of the jars, then follow with the plain cheesecake mixture, filling nearly to the top.

Pipe a generous swirl of whipped cream on top of each jar to enhance their visual appeal.

Sprinkle pastel candy eggs and rainbow sprinkles over the whipped cream just before serving. Arrange the jars on a serving platter.