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

In a large mixing bowl, beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy and well combined.

In a separate bowl, whip heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture in two parts.

Divide the cheesecake filling into two bowls. Leave one plain and mix pink gel food coloring or strawberry powder into the second bowl.

Layer the pink cheesecake mixture into each jar, filling them halfway, then top with the plain cheesecake layer.

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

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