In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Mix well to ensure the sugar is evenly distributed.

Pour in the melted butter and mix until the crumbs are fully coated and resemble 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, packing it tightly.

Place the crusts in the refrigerator 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.

Gradually add the powdered sugar while continuing to mix, ensuring there are no lumps.

In a separate bowl, whip the cold heavy cream until stiff peaks form. This will give your 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.

Add the vanilla extract and rainbow sprinkles, folding them in gently until evenly distributed.

If the mixture is too thick, add a tablespoon of milk to reach your desired consistency.

Spoon the cheesecake filling into each muffin cup over the crust, filling them to the top.

Smooth the tops with a spatula and sprinkle additional rainbow sprinkles and edible glitter on top for decoration.

Cover the 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 muffin tin. If using parchment paper, gently pull them out.

Serve chilled and enjoy the colorful, creamy bites!