In a medium bowl, combine graham cracker crumbs, sugar, and salt. Pour in melted unsalted butter and mix until it resembles wet sand. Divide among jars and press to form the crust.

Chill a mixing bowl and beaters, then pour in the cold heavy whipping cream and beat until medium-stiff peaks form, about 3-5 minutes.

In a separate bowl, beat cream cheese with powdered sugar, vanilla extract, and lemon juice until smooth, about 2-3 minutes.

Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

Divide filling into separate bowls, add gel food coloring, and mix to achieve desired colors.

Fill each jar with the cheesecake mixture, leaving space for toppings.

Cover jars and refrigerate for at least 2 hours.

Before serving, decorate each jar with shredded coconut, pastel sprinkles, and mini chocolate eggs.

Serve cold directly from the fridge using small spoons.