In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar until evenly combined. The texture should resemble wet sand.

Line a muffin tin with paper liners. Press about 1 to 2 tablespoons of the crumb mixture firmly into the bottom of each liner. Chill for 15 to 20 minutes to set.

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

Add powdered sugar, vanilla extract, and lemon juice. Beat until fully incorporated and silky.

In a separate bowl, whip the cold heavy cream to stiff peaks.

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

Divide the cheesecake mixture into three bowls. Leave one plain, tint one with pink gel food coloring, and tint one with yellow gel food coloring. Fold gently until evenly colored.

Spoon alternating colors into a large piping bag fitted with a large star tip to create a marbled swirl effect.

Pipe the cheesecake filling onto each chilled crust in tall swirls.

Refrigerate for at least 2 hours, or until firm.

Before serving, garnish with whipped topping, mini eggs, crushed candy pieces, and pastel sprinkles.