Begin by crushing graham crackers into fine crumbs, melt the butter, and mix with the crumbs. Press into a lined baking dish and chill in the fridge for 30 minutes.

Whip the heavy cream until soft peaks form. In another bowl, blend cream cheese, powdered sugar, and vanilla extract until smooth.

Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

Add pink food coloring and fold until desired color is achieved.

Spread the cream cheese mixture evenly over the chilled crust and tap to remove air bubbles. Chill for at least 4 hours.

Cut into bite-sized squares, top with whipped cream or sprinkles if desired, and serve chilled.