In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until the mixture resembles damp sand. Press into jars for a compact layer.

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

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

If desired, divide filling into two bowls. Add pink gel food coloring or freeze-dried strawberry powder to one bowl and mix.

Layer cheesecake filling into jars, starting with colored filling followed by plain filling, leaving space for toppings.

Cover and refrigerate for at least 2 hours. Before serving, top each jar with whipped cream, candy eggs, and sprinkles.