Preheat the oven to 325 degrees F.

Lightly grease six 4-ounce mason jars.

In a small bowl, stir together the graham cracker crumbs and butter. Divide the crust mixture among the mason jars, about 1 1/2 tablespoons per jar. Gently, not too tightly, press the crumbs into the bottom of the jars.

In a mixing bowl, blend the cream cheese and sugar with a hand mixer on medium speed until smooth. Blend in the cream, flour, and vanilla. Add the egg and mix just until blended. Divide the mixture into 3 separate bowls. Add 1-2 drops of blue coloring into one, yellow coloring into one, and red into one. Stir until the color is fully incorporated.

Divide the batter among the jars, two layers in each, alternating among the jars.

Place the jars in a large roasting pan. Fill the pan with hot water halfway up the mason jars. Place in the oven and bake for 30 minutes.

With oven mitts, transfer the jars to a wire rack. When the cheesecakes are cool, cover with lids and refrigerate for at least 4 hours, or overnight.

Garnish with whipped cream and mini chocolate eggs on top, if desired.