Prepare Crust: In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until it resembles wet sand. Press this mixture firmly into the bottom of each jar for a solid base.

Make Cheesecake Filling: In a mixing bowl, beat softened cream cheese until it's super smooth. Add in powdered sugar and vanilla extract, blending until the mixture is light and airy.

Whip Cream: In a separate bowl, whip heavy cream until it reaches stiff peaks. Carefully fold the whipped cream into the cream cheese mixture in two parts to preserve that delightful lightness.

Color the Layers: Divide the cheesecake mixture into two bowls. Color one portion with pink gel food coloring or freeze-dried strawberry powder.

Assemble Jars: Layer the colored cheesecake mix over the prepared crust, followed by the plain mixture.

Add Toppings: Pipe whipped cream on top of each jar and decorate with pastel candy eggs and rainbow sprinkles.

Chill: Place the jars in the refrigerator for at least 2 hours to allow the layers to set perfectly.