In a mixing bowl, combine graham cracker crumbs, sugar, salt, and melted unsalted butter. Stir until resembling wet sand. Press firmly into the bottom of each jar.

Pour cold heavy whipping cream into a chilled mixing bowl and whip on medium speed until medium-stiff peaks form, about 3-5 minutes.

In another mixing bowl, beat together softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and fluffy, about 3 minutes.

Gently fold the whipped cream mixture into the cheesecake base in two additions until no streaks are visible.

Incorporate gel food coloring if desired, mixing until the desired pastel shade is achieved.

Fill each jar with the cheesecake mixture, leaving space for toppings, creating a layered effect.

Cover each jar and refrigerate for at least 2 hours. For best results, chill up to 24 hours.

Before serving, add toppings such as mini chocolate eggs, jelly beans, sprinkles, or shredded coconut.