Combine graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl. Stir until the mixture resembles wet sand. Line a muffin tin with cupcake liners, and press the crust mixture into the bottom of each liner. Chill in the refrigerator for 15-20 minutes.

Beat softened cream cheese with an electric mixer until smooth, about 2-3 minutes. Gradually add powdered sugar and vanilla extract, mixing until combined and smooth.

Whip heavy cream in a separate bowl until stiff peaks form, about 3-5 minutes. Gently fold the whipped cream into the cream cheese mixture.

Divide the filling into 3-4 bowls, tinting each with pastel gel food coloring. Layer the tinted fillings into each chilled crust, alternating colors, and optionally swirl for a marbled look.

Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight. Before serving, add whipped cream, sprinkles, and mini chocolate eggs on top.