Line an 8-inch square baking dish with parchment paper, allowing some overhang for easy removal.

In a large mixing bowl, combine cream cheese and confectioners' sugar; beat with a hand mixer on medium speed for 2-3 minutes until smooth.

Mix in vanilla extract and a few drops of pink food coloring until the mixture is evenly colored.

In a separate bowl, combine graham cracker crumbs with melted unsalted butter until it resembles wet sand.

Press the crumb mixture evenly into the bottom of the lined baking dish.

Spread the cream cheese filling evenly over the crust using a spatula.

Chill in the refrigerator for at least 4 hours or preferably overnight to set.

Lift the cheesecake out using the parchment paper; cut into bite-sized squares and serve chilled.