In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.

Line a mini muffin tin with parchment paper or use silicone molds. Press about 1 tablespoon of the crust mixture into the bottom of each muffin cup, ensuring it's tightly packed.

Chill the crusts in the refrigerator for about 10 minutes to set while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. This ensures there are no lumps.

Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form. This will give the cheesecake a light and airy texture.

Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Be careful not to deflate the whipped cream.

Divide the filling into separate bowls (3-4 bowls) and add different food coloring to each bowl to create a rainbow effect. Mix until the colors are well incorporated.

Spoon the colored cheesecake filling into the chilled crusts, layering the colors for a beautiful rainbow effect.

Cover the mini muffin tin with plastic wrap and refrigerate for at least 2 hours, or until the cheesecake bites are firm.

Once set, carefully remove the cheesecake bites from the molds. Top each bite with a dollop of whipped cream and a sprinkle of rainbow sprinkles.

Serve chilled and enjoy your colorful, no-bake unicorn cheesecake bites!