In a mixing bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Stir until the mixture resembles wet sand. Press into the bottom of jars to create the crust.

In a separate bowl, whip heavy cream on medium-high speed until medium-stiff peaks form, about 3–5 minutes. Refrigerate to keep cool.

Beat cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and fluffy.

Gently fold whipped cream into the cream cheese mixture until no streaks remain.

Optionally, divide filling and mix in gel food coloring to achieve desired colors.

Fill jars with cheesecake filling over the crust, leaving space for decorations.

Refrigerate for at least 2 hours to set.

Decorate with coconut, sprinkles, and mini chocolate eggs before serving.