Combine graham cracker crumbs, sugar, and a pinch of salt in a mixing bowl. Pour in melted butter and stir until resembling wet sand.

Distribute crumb mixture into individual jars and press down to create a solid crust layer.

In a chilled bowl, whip heavy cream until medium-stiff peaks form, and refrigerate.

Beat cream cheese, powdered sugar, vanilla extract, and lemon juice in a separate bowl until smooth.

Gently fold whipped cream into cream cheese mixture in three parts to maintain lightness.

Optionally, divide mixture and add gel food coloring for tinting.

Layer cheesecake filling over the prepared crust in each jar, leaving space for toppings.

Cover jars and refrigerate for at least 2 hours, up to 24 hours.

Add toppings just before serving.