Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in melted butter and mix until the crumbs are fully coated and the mixture resembles wet sand. Portion the crust mixture into small jars or cups, pressing it down firmly with the back of a spoon. Refrigerate for about 20 minutes to allow the crust to set and firm up.

Create the Fudge Layer: In a microwave-safe bowl, combine semi-sweet chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring after each session, until the mixture is melted and smooth. Add in the vanilla extract and mix well. Layer the fudge over the chilled crusts in each jar, then return them to the refrigerator for 15 minutes to set.

Make the Cheesecake Mousse: Beat softened cream cheese, powdered sugar, and vanilla extract together until smooth. In another bowl, whip heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture. Add the pastel blue gel food coloring and mix until you achieve an even color.

Layer the Mousse: Spoon or pipe the cheesecake mousse over the fudge layer in each jar. Smooth the top, ensuring a nice presentation. Chill the jars for at least one hour in the refrigerator to allow the mousse to set properly.

Add Toppings: Just before serving, add a swirl of whipped cream on top of each mousse layer. Decorate with speckled candy-coated mini eggs and consider adding a sprinkle of edible glitter for charm.