In a mixing bowl, combine crushed graham crackers with melted butter until the mixture resembles wet sand. Press this blend into the bottom of a 9-inch springform pan.

In a large mixing bowl, beat room temperature cream cheese until smooth and fluffy. Gradually add powdered sugar and vanilla extract, mixing until creamy.

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.

Pour the cheesecake filling over the prepared crust and smooth the top. Cover and refrigerate for at least 4 hours or overnight.

Melt chocolate chips in a microwave-safe bowl, shaping it into a nest. Let it set until firm.

Before serving, let the cheesecake sit for 5-10 minutes. Remove the sides of the pan, place the chocolate nest on top, and decorate with pastel candies.