In a large mixing bowl, beat the cold heavy whipping cream on high speed until stiff peaks form, about 3-5 minutes. Set aside.

In another bowl, combine the softened cream cheese, granulated sugar, sour cream, and vanilla extract. Mix until smooth, about 2-3 minutes.

Gently fold the whipped cream into the cream cheese mixture until just blended.

Divide the mixture into four bowls and add food coloring to each for vibrant layers.

Transfer the colored mixtures into separate ziplock bags and snip off the ends for piping.

Pipe the mixtures into silicone molds, filling each one about a third full, and level the mixture.

Mix melted butter with graham cracker crumbs and a dash of sugar. Spoon over the cheesecake layers and press down.

Freeze the molds for 2-4 hours until set. Carefully remove the cheesecakes from the molds.

Garnish with whipped cream, sprinkles, or chocolate eggs before serving.