In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until it resembles wet sand. Press mixture into the bottom of jars.

In a separate bowl, beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until fluffy.

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

Divide the filling into two bowls. Add pink food coloring to one and mix until blended.

Layer the pink cheesecake filling over the crust in jars, then top with plain cheesecake filling.

Cover jars and refrigerate for at least 2 hours.

Top with whipped cream and decorate with pastel candy eggs and sprinkles before serving.