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

Line a muffin tin with paper liners for easy serving. Firmly pack the crumb mixture into the base of each cup.

Once the crusts are packed, place the muffin tin in the refrigerator. Chill for about 15 minutes.

In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.

Gradually mix in the powdered sugar and vanilla extract, blending until fully incorporated and smooth.

In a separate bowl, whip heavy whipping cream until stiff peaks form, about 3-5 minutes.

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

Spoon or pipe the filling into the chilled crusts, smoothing the tops with a spatula.

Cover the muffin tin with plastic wrap and refrigerate the filled cheesecakes for at least 2 hours.

Melt the pastel-colored candy melts in a microwavable bowl following the packaging instructions.

Remove the cheesecakes from the refrigerator and drizzle the melted candy over the tops.

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