In a medium bowl, combine graham cracker crumbs, sugar, and melted unsalted butter until the mixture resembles damp sand. Press the mixture firmly into the bottom of jars to form an even layer. Allow to set.

In a large bowl, beat softened cream cheese until creamy. Gradually add sifted powdered sugar and vanilla extract until light and airy.

Whip heavy cream in a separate bowl until stiff peaks form. Fold whipped cream into cream cheese mixture in two parts.

Divide filling into two bowls. Mix pink gel food coloring or strawberry powder into one bowl until evenly colored.

Layer pink cheesecake filling over the crust, followed by a layer of white cheesecake filling, smoothing each layer.

Top each jar with homemade whipped cream, pastel candy eggs, and sprinkles. Refrigerate for at least 2 hours before serving.