In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the mixture resembles damp sand and holds together when pressed. Spoon the crust mixture evenly into the jars, pressing it down firmly to create an even base. Set aside to allow it to firm up.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

In a separate chilled bowl, add the heavy cream and whip it using an electric mixer on medium-high speed until stiff peaks form, about 3-5 minutes.

Gently fold the whipped cream into the cream cheese mixture in two batches, ensuring it’s well blended without any streaks.

Divide the cheesecake filling evenly between two bowls. If desired, tint one bowl with pink gel food coloring or freeze-dried strawberry powder.

Using a piping bag or a spoon, carefully layer the tinted pink cheesecake filling atop the crust in the jars, followed by a layer of the plain cheesecake filling.

Before serving, pipe a generous swirl of whipped cream on top of each jar. Decorate with pastel candy eggs and rainbow sprinkles.

Cover the jars and chill them in the refrigerator for at least 2 hours before serving.