Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl; mix until resembling wet sand. Pack into jars to create the crust.

In a chilled bowl, whip the cold heavy cream on medium speed until medium-stiff peaks form, about 2-3 minutes. Refrigerate.

In another bowl, beat together cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and fluffy, about 4-5 minutes.

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

If desired, add gel food coloring to the filling and mix until achieving a pastel shade.

Fill each jar with cheesecake filling, layering over the crust; leave space for toppings. Smooth the surface.

Chill the filled jars in the refrigerator for at least 2 hours before serving.

Before serving, decorate with toppings like coconut, sprinkles, and mini chocolate eggs or jelly beans.

Serve cold with small spoons; enjoy the festive flavors and textures!