In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Pour in the melted unsalted butter and mix until the mixture resembles wet sand. Press into the bottoms of small jars.

Whip the heavy whipping cream on medium speed in a chilled bowl until medium-stiff peaks form, about 3-5 minutes.

In a large bowl, beat together softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and fluffy, about 2-3 minutes.

Gently fold the whipped cream into the cream cheese mixture in two additions.

Divide the cheesecake filling into bowls and add gel food coloring if desired. Stir until achieving desired colors.

Fill each jar with the cheesecake mixture over the prepared crust, smoothing the top.

Cover each jar and refrigerate for at least 2 hours to allow the filling to set.

Top with shredded coconut, pastel sprinkles, and mini chocolate eggs or jelly beans before serving.

Serve the jars cold with small spoons.