To make crust:
Combine graham cracker crumbs and sugar. Add melted butter and mix until combined.
Place about 1 tablespoon of the crust in the bottom of each muffin liner. Use the bottom of a measuring cup to pack the crust down. Place in the freezer while preparing the filling.
To make cheesecake filling:
In a medium bowl, mix cream cheese and powdered sugar until smooth.
In a separate bowl, beat heavy cream until soft peaks form. Add vanilla extract and continue beating until stiff peaks form.
Gently fold the cream cheese mixture into the whipped cream. Divide the mixture among three small bowls. Add 2-3 drops of blue food coloring to the first bowl, pink to the second, and purple to the third. Stir each until the color is uniform.
Drop spoonfuls of each colored mixture over the crust layer until all colors have been added.
Refrigerate for at least 3-4 hours or overnight.
To make whipped topping:
Combine all ingredients and beat until stiff peaks form.
When the mini cheesecakes are set, pipe whipped cream around the edge of each cheesecake and top with sprinkles.