Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until it resembles damp sand, then press into the bottom of each jar.

Make the Cream Cheese Mixture: Beat softened cream cheese until smooth, then add powdered sugar and vanilla, mixing until light and airy.

Whip the Heavy Cream: Whip heavy cream in a separate bowl until stiff peaks form, about 4-5 minutes.

Combine the Mixtures: Gently fold the whipped cream into the cream cheese mixture until no visible streaks remain.

Color the Cheesecake Filling: Divide the filling and add pink gel food coloring or freeze-dried strawberry powder to one half, mixing gently.

Layer the Cheesecake Filling: Layer pink filling first, followed by white filling in jars, filling each to about ¾ full.

Add Toppings: Pipe dollops of whipped cream on top and sprinkle with pastel candy eggs and colorful sprinkles.

Chill and Serve: Refrigerate jars for at least 2 hours before serving.