In a mixing bowl, combine 1 cup of graham cracker crumbs, 2 tablespoons of sugar, and a pinch of salt. Pour in 4 tablespoons of melted unsalted butter and mix until it resembles wet sand.

Spoon about 2–3 tablespoons of the crust mixture into the bottom of each jar. Pack down to create an even layer.

In a separate bowl, whip 1 cup of cold heavy whipping cream until it reaches medium-stiff peaks.

In another bowl, beat together 8 ounces of softened cream cheese, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1 tablespoon of lemon juice until smooth.

Gently fold the whipped cream into the cream cheese mixture.

If desired, divide the mixture and tint with gel food coloring.

Layer the cheesecake filling over the packed crust in each jar.

Cover and refrigerate for at least 2 hours.

Before serving, decorate with toppings like shredded coconut, pastel sprinkles, mini chocolate eggs, or jelly beans.

Serve chilled.