In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press the crust firmly into the bottom of each jar. Set aside.

Beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until light and fluffy.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture until just blended.

Divide the cheesecake mixture into two bowls. Add pink gel food coloring or freeze-dried strawberry powder to one bowl and stir gently until tinted.

Layer the pink cheesecake mixture over the crust in each jar, filling halfway. Follow with the plain cheesecake layer on top.

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

Cover each jar and refrigerate for at least 2 hours before serving to allow the cheesecake to firm up.