In a mixing bowl, combine graham cracker crumbs, sugar, and a pinch of salt. Pour in melted unsalted butter and mix until the texture resembles wet sand, about 2-3 minutes. Press the mixture into the bottom of individual jars.

In a chilled bowl, whip heavy cream on medium-high speed until medium-stiff peaks form, approximately 3-5 minutes. Cover and refrigerate.

In another bowl, beat softened cream cheese, powdered sugar, vanilla extract, and fresh lemon juice together on medium speed for 2-3 minutes until smooth.

Fold the whipped cream into the cheesecake mixture in three parts, using a gentle spatula.

If desired, incorporate gel food coloring into the filling and fold gently. Layer the filling over the crust in jars, stopping short of the rim for toppings.

Cover the jars and refrigerate for at least 2 hours. This allows flavors to meld.

Before serving, add your choice of festive toppings and serve immediately.