In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Stir until the mixture resembles wet sand.

Line a muffin tin with paper liners. Press the crust mixture firmly into the bottom of each liner.

Refrigerate the crust for about 15 minutes to set.

Beat softened cream cheese using an electric mixer until smooth and creamy, about 2 minutes.

Gradually mix in powdered sugar and vanilla extract with the cream cheese until fully combined.

In a separate bowl, whip heavy whipping cream until stiff peaks form, about 3-5 minutes.

Gently fold the whipped cream into the cream cheese mixture.

Spoon or pipe the creamy filling into each chilled crust.

Cover with plastic wrap and refrigerate for at least 2 hours until firm.

Melt the pastel-colored candy melts according to package instructions.

Drizzle the melted candy over each cheesecake.

Top each cheesecake with mini chocolate eggs, jelly beans, and pastel sprinkles.