In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar until the mixture resembles damp sand. This should take about 3 minutes.

Line a muffin tin with cupcake liners and firmly press the crumb mixture into the bottom of each cup, creating a compact layer. Aim for about 1/4 inch thick; this should take approximately 5 minutes.

Place the muffin tin in the refrigerator for at least 15 minutes to allow the crust to firm up.

In a large bowl, beat the softened cream cheese with an electric mixer on medium speed for 2-3 minutes, until it’s smooth and creamy, with no lumps.

Add the powdered sugar and vanilla extract to the cream cheese mixture. Beat on low speed until combined, then increase to medium speed for an additional 1-2 minutes until smooth.

In a separate bowl, pour the heavy whipping cream and beat it on high speed until stiff peaks form, which takes about 3-4 minutes.

Gently fold the whipped cream into the cream cheese mixture using a spatula for about 1-2 minutes.

Spoon or pipe the creamy filling into the chilled crusts until they are generously filled. Smooth the tops with a spatula.

Place the filled muffin tin back in the refrigerator for at least 2 hours, allowing the cheesecakes to set.

Melt the pastel-colored candy melts in a microwave-safe bowl in 30-second intervals, stirring until smooth.

Decorate your Easter No-Bake Mini Cheesecakes with mini chocolate eggs, jelly beans, and sprinkles.