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

Line a muffin tin with paper liners and firmly pack the crumb mixture into each cup.

Place the muffin tin in the refrigerator for about 10-15 minutes to allow the crust to set.

Beat cream cheese with an electric mixer until smooth, about 2-3 minutes.

Gradually add powdered sugar and vanilla extract to the cream cheese mixture, mixing until smooth.

Beat heavy whipping cream until stiff peaks form, about 3-4 minutes.

Carefully fold the whipped cream into the cream cheese mixture using a spatula.

Spoon or pipe the creamy filling into the chilled crusts, smoothing the tops.

Cover the muffin tin with plastic wrap and refrigerate for at least 2 hours until fully set.

Melt pastel-colored candy melts following package instructions, stirring until smooth.

Drizzle melted candy melts creatively over the set mini cheesecakes.

Finish off with mini chocolate eggs, jelly beans, and pastel sprinkles.