In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.

Spoon 2 to 3 tablespoons of the crust mixture into the bottom of each mason jar or small dessert jar. Press down firmly with the back of a spoon to create an even layer. Refrigerate while preparing the filling.

In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, about 2 to 3 minutes.

Add vanilla extract and lemon juice. Mix until fully incorporated.

In a separate bowl, beat the heavy whipping cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

Divide the cheesecake filling into separate bowls if using multiple pastel colors. Add a few drops of food coloring to each and gently mix until evenly tinted.

Spoon or pipe the colored cheesecake filling over the crust layer in each jar. For a swirled look, alternate colors and lightly swirl with a toothpick.

Cover and refrigerate for at least 4 hours, or until fully set.

Before serving, top with whipped topping, pastel sprinkles, and mini chocolate eggs for a festive Easter finish. Chilling overnight provides the best texture and flavor.