Grease a 9-inch springform pan with cooking spray. Prepare the graham cracker crust as per package instructions, mixing until crumbly. Press evenly into the pan and refrigerate while preparing the filling.

Prepare the no-bake cheesecake filling according to package instructions, beating with milk and melted butter until creamy. Pour over the chilled crust and smooth the top. Refrigerate for about 30 minutes.

For the blue layer, boil ⅓ cup of water, dissolve the blue Jell-O powder, then stir in ½ cup of ice cold water. Let cool briefly, then fold in one tub of Cool Whip, and chill for about 30 minutes.

Spread the blue Jell-O layer over the cheesecake base carefully. Chill for at least 2 hours.

For the pink layer, boil ½ cup of water, dissolve the strawberry or cherry Jell-O powder, stir in ½ cup of ice cold water, and fold in another tub of Cool Whip. Chill briefly until slightly thickened.

Spread the pink Jell-O mixture over the blue layer carefully. Chill for at least 4 hours, or overnight.

Remove the cheesecake from the springform pan. Top with the last tub of Cool Whip and decorate with Cadbury Pastel Mini Eggs before serving.