Start by preemptively melting 4 tablespoons of unsalted butter. In a mixing bowl, combine 1 cup of graham cracker crumbs and 2 tablespoons of granulated sugar. Pour in the melted butter and mix until the texture resembles damp sand. Press this mixture firmly into the bottom of individual jars to form a sturdy crust.

In a large bowl, beat 8 ounces of softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add in ½ cup of powdered sugar and 1 teaspoon of vanilla extract, mixing until well combined and airy.

In a separate bowl, pour in 1 cup of heavy cream. Using a whisk or electric mixer, whip the cream on high speed until stiff peaks form, which should take about 3–5 minutes.

Once your cream is whipped, gently fold the fluffy cream into the cream cheese mixture until just combined. Divide the filling into two equal bowls. In one bowl, add pink gel food coloring or freeze-dried strawberry powder, stirring gently until uniformly tinted.

Grab your prepared jars and start layering! Use a piping bag or a spoon to carefully pipe or spoon a layer of the pink cheesecake filling over the crust. Follow up with the white cheesecake filling, layering it neatly on top.

Cover the jars with plastic wrap and place them in the refrigerator. Chill for at least 2 hours.

When ready to serve, remove the jars from the fridge. Pipe a swirl of whipped cream on top, then decorate with pastel candy eggs and colorful sprinkles.