For the Crust:

1. 1. In a mixing bowl, combine graham cracker crumbs and melted butter until well mixed.
2. 2. Press the mixture evenly into the bottom of mini muffin tins or silicone molds.

For the Filling:

1. 1. In another bowl, beat together softened cream cheese and granulated sugar until smooth.
2. 2. Add vanilla extract and pink food coloring; mix until well combined.
3. 3. In a separate bowl, whip heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
4. 4. Carefully spoon the pink filling into the prepared crusts in the muffin tins and smooth out the tops with a spatula.
5. Chilling:
6. 5. Refrigerate for at least four hours or preferably overnight to set.
7. Serving:
8. 6. Once set, carefully remove from molds and serve chilled. Garnish with fresh berries or whipped cream if desired.