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

Spoon 2-3 tablespoons of the crust mixture into each jar and press down to create an even layer.

Chill a mixing bowl and beaters for about 10 minutes. Whip heavy cream until medium-stiff peaks form, about 3-4 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 in two additions.

Optionally, divide mixture and fold in gel food coloring to achieve desired shades.

Fill the jars with the cheesecake mixture over the crust, leaving room for toppings.

Cover and refrigerate for at least 2 hours to firm up.

Decorate with sprinkles, mini chocolate eggs, or jelly beans just before serving.

Serve chilled with small spoons for guests to enjoy.