In a medium bowl, combine graham cracker crumbs, melted unsalted butter, sugar, and a pinch of salt. Stir until the mixture resembles wet sand. Spoon 2 to 3 tablespoons into the bottom of each jar and press down firmly to form a stable crust layer.

In a separate mixing bowl, pour in the cold heavy whipping cream. Whip on medium-high speed until medium-stiff peaks form, about 3-5 minutes. Set aside.

In another bowl, beat together softened cream cheese, powdered sugar, vanilla extract, and lemon juice using an electric mixer until smooth, about 1-2 minutes.

Gently fold whipped cream into the cream cheese mixture in two additions, using a rubber spatula to incorporate without deflating the whipped cream.

If desired, tint your cheesecake filling with gel food coloring until the desired pastel shade is achieved.

Using a piping bag or spoon, fill each jar with cheesecake mixture over the prepared crusts, leaving space for toppings.

Cover each jar and refrigerate for at least 2 hours or up to 24 hours.

Before serving, add festive toppings like mini chocolate eggs, jelly beans, and pastel sprinkles.