In a mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Stir until the mixture resembles wet sand. Set out a muffin tin lined with cupcake liners.

Firmly pack the graham cracker mixture into the bottom of each muffin tin liner, forming a solid crust layer. Refrigerate for 10–15 minutes.

Beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.

In a separate bowl, whip the heavy whipping cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture in two batches.

Spoon or pipe the cream cheese filling over the chilled crusts, smoothing the tops.

Cover the muffin tin and refrigerate for at least 2 hours to set the cheesecakes.

Melt the pastel-colored candy melts and drizzle over the set cheesecakes. Adorn with mini chocolate eggs or jelly beans and festive sprinkles.