In a mixing bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Stir until resembling wet sand. Divide among jar bottoms, pressing firmly.

In a chilled mixing bowl, pour cold heavy whipping cream and whip on medium-high until medium-stiff peaks form, about 2-3 minutes. Set aside.

In another bowl, beat together cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy.

Gently fold the whipped cream into the cheesecake filling in two additions, maintaining the airy texture.

Optional: Divide filling into bowls, add gel food coloring, and mix until desired pastel shades are achieved.

Using a piping bag or spoon, fill jars with cheesecake mixture over the crust, leaving space for toppings.

Cover and refrigerate for at least 2 hours or up to 24 hours to set.

Before serving, decorate with shredded coconut and mini chocolate eggs or jelly beans.

Serve cold with small spoons. Enjoy!