In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press the mixture into the bottoms of the jars to form the crust.

In a separate bowl, whip the heavy cream to medium-stiff peaks. In another bowl, beat the cream cheese, powdered sugar, vanilla, and lemon juice until smooth.

Gently fold the whipped cream into the cream cheese mixture until combined. Optionally, add gel food coloring.

Layer the cheesecake filling over the crusts in each jar, filling to about 2/3 full.

Cover and refrigerate for at least 2 hours, or overnight for best results.

Before serving, add decorative toppings such as coconut, sprinkles, and chocolate eggs.

Serve cold, providing small spoons for enjoyment.