In a medium bowl, combine the graham cracker crumbs, sugar, and a pinch of salt. Pour in the melted unsalted butter and mix until the crumbs are evenly moist. Divide the mixture into small jars, pressing down firmly to create a solid base.

Chill a large mixing bowl, then pour in the heavy whipping cream and beat with an electric mixer on medium speed until medium-stiff peaks form, about 3-5 minutes.

In another bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon juice together until smooth and creamy, about 2-3 minutes.

Gently fold the whipped cream into the cream cheese mixture in two batches, mixing until just combined.

If desired, separate the filling into bowls and add gel food coloring to achieve pastel colors, mixing gently.

Layer the colorful cheesecake filling over the prepared crust in each jar, leaving space for toppings.

Cover the jars and refrigerate for at least 2 hours, preferably up to 24 hours.

Before serving, add toppings like mini chocolate eggs, jelly beans, or shredded coconut.