In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until resembling damp sand. Press evenly into jars.

In a large bowl, beat softened cream cheese until smooth. Gradually mix in powdered sugar and vanilla extract.

In a separate bowl, whip heavy cream until stiff peaks form. Fold into cream cheese mixture in two parts.

Divide filling into two bowls. Color one half with food coloring or powder.

Layer pink cheesecake mixture over the crust followed by the plain cheesecake mixture in each jar.

Pipe whipped cream on top and decorate with pastel candy eggs and sprinkles.

Chill jars in the fridge for at least 2 hours before serving.