In a mixing bowl, combine graham cracker crumbs, sugar, and a pinch of salt. Pour melted unsalted butter over the mixture and stir until it resembles wet sand.

Distribute 2 to 3 tablespoons of the crumb mixture into each jar, pressing down firmly.

In a separate bowl, whip the heavy whipping cream until medium-stiff peaks form.

Beat the softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and fluffy.

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

Divide the cheesecake filling into bowls and tint each with gel food coloring, if desired.

Fill each jar with the cheesecake mixture over the crust, leaving space for toppings.

Cover the jars and refrigerate for at least 2 hours before serving.

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

Serve chilled with small spoons and enjoy!