In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles damp sand. Spoon the crust mixture into small jars and firmly press it down.

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2-3 minutes. Gradually add in powdered sugar and vanilla extract, beating until light and airy.

In a separate bowl, whip the heavy cream until stiff peaks form, about 3-4 minutes. Fold half of the whipped cream into the cheesecake mixture, then repeat with the remaining whipped cream.

Divide the cheesecake mixture into two bowls. Add pink gel food coloring to one bowl and mix well until you achieve your desired pastel shade.

Layer the pink cheesecake filling over the crust in each jar first, followed by the white cheesecake layer on top.

Pipe a generous amount of whipped cream on top of each jar and decorate with pastel candy eggs and colorful sprinkles before serving.

Chill the jars in the refrigerator for at least 2 hours to allow the cheesecake filling to set.