In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar until the mixture resembles wet sand. This should take about 2-3 minutes.

Take mini muffin tins and line them with cupcake liners. Firmly pack the crust mixture into the bottom of each cup.

Place the muffin tins in the refrigerator and chill the crust for at least 15 minutes.

In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until completely smooth, about 2 minutes.

Add the powdered sugar and vanilla extract to the cream cheese mixture. Mix on low speed until fully incorporated.

In a separate bowl, whip the heavy cream on high speed until stiff peaks form, which should take approximately 3-4 minutes.

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

Spoon or pipe the cheesecake filling evenly over each chilled crust.

Return the muffin tins to the refrigerator and chill for at least 2 hours.

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

Once the melted candy has cooled slightly, drizzle it over each cheesecake. Decorate with mini chocolate eggs, jelly beans, and pastel sprinkles.