In a mixing bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a lined 8x8-inch baking dish. Refrigerate while preparing the filling.

In a large bowl, beat cream cheese until smooth. Gradually add powdered sugar and vanilla, mixing until velvety and thick.

In another bowl, whip the chilled whipping cream until soft peaks form. Be careful not to over-whip.

Gently fold whipped cream into the cream cheese mixture. Add pink food coloring and mix until color is evenly distributed.

Pour the filling over the crust, spreading evenly. Smooth the top to avoid air pockets.

Cover and refrigerate for at least 4 hours, or until firm. Check for springiness to ensure it's set.

Remove cheesecake from refrigerator, lift it out, and cut into bite-sized squares. Serve chilled.