For the Crust:

1. 1. In a bowl, mix graham cracker crumbs and melted butter until it resembles wet sand.
2. 2. Press this mixture firmly into the bottom of mini muffin tins or silicone molds to form a base.

For the Filling:

1. 1. In a separate bowl, beat softened cream cheese and sugar with an electric mixer until smooth and creamy.
2. 2. Add heavy cream and vanilla extract; mix until slightly thickened.
3. 3. Stir in pink food coloring until you achieve your desired shade.
4. 4. Spoon or pipe the filling onto the prepared crusts in the muffin tins.
5. Chilling:
6. 1. Cover with plastic wrap and refrigerate for at least four hours or overnight until set.
7. 2. Serve chilled, optionally garnished with whipped cream or fresh berries.