In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Spoon 2-3 tablespoons of this crumbly mixture into the base of each jar, pressing down firmly to create an even layer. Chill for 15 minutes.

In a microwave-safe bowl, add the semi-sweet chocolate chips and sweetened condensed milk. Heat in 30-second intervals, stirring in between, until smooth. Stir in the vanilla extract, then pour over the chilled crusts in the jars. Chill for 15 minutes.

Beat the softened cream cheese with powdered sugar and vanilla extract until creamy. Whip heavy cream until stiff peaks form. Fold whipped cream into cream cheese mixture, adding food coloring for desired hue. Layer over fudge in jars and refrigerate for at least 1 hour.

Top each jar with whipped cream and decorate with speckled candy-coated mini eggs. Serve immediately or store in the refrigerator.