In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until the texture resembles damp sand. Spoon the mixture into jars, about a quarter full, and press down firmly to create a solid crust base.

In a large mixing bowl, beat softened cream cheese until smooth and creamy, about 2 minutes. Gradually add powdered sugar and vanilla extract, then beat until light and airy, which should take another 2-3 minutes.

In a separate chilled bowl, whip heavy cream until stiff peaks form, approximately 3-4 minutes on high speed. Gently fold half of the whipped cream into the cream cheese mixture and then fold in the remaining whipped cream.

Divide the cheesecake filling into two bowls. Tint one bowl with pink gel food coloring or freeze-dried strawberry powder to create a vibrant pink layer.

Using a piping bag or spoon, pipe or spoon the pink cheesecake layer into the jars over the crust, filling it about halfway. Add a layer of the white cheesecake filling on top.

Cover the jars with lids or plastic wrap and refrigerate for at least 2 hours to allow the cheesecake filling to firm up properly.

When ready to serve, pipe a generous dollop of whipped cream on top of each cheesecake jar. Garnish with pastel candy eggs and rainbow or pastel sprinkles for a cheerful finish.