1. Line a muffin pan with 12 muffin liners and set aside.
2. In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter and mix until combined.
3. Place about 1 tablespoon of the crust mixture in the bottom of each liner. Use the bottom of a measuring cup to pack the crust down firmly. Place in the freezer while you make the filling.
4. In a medium bowl, mix the cream cheese and powdered sugar until smooth.
5. In a separate bowl, whip the heavy cream until soft peaks form. Add vanilla extract and continue whipping until stiff peaks form.
6. Gently fold the cream cheese mixture into the whipped cream until just combined.
7. Divide the mixture between three small bowls. Add 2-3 drops of blue food coloring to the first bowl, 2-3 drops of pink to the second, and 2-3 drops of purple to the third. Stir each until the color is uniform.
8. Drop spoonfuls of each color over the graham cracker crust layer, alternating colors to create a swirl effect.
9. Place the cheesecakes in the refrigerator to firm up for at least 3-4 hours or overnight.
10. For the topping, combine all the topping ingredients and beat until stiff peaks form. Once the mini cheesecakes are completely set, place the whipped cream in a piping bag fitted with a star tip. Pipe the whipped cream around the edge of each cheesecake and top with sprinkles.
11. Serve chilled and enjoy your delightful Unicorn Mini Cheesecakes!