Prepare the crust: In a food processor, pulse the shortbread cookies until finely ground. Combine the crumbs with melted butter until the mixture resembles wet sand. Press the mixture into the bottoms of mini cheesecake pans or silicone molds. Chill in the refrigerator while preparing the filling.​

Make the filling: In a large mixing bowl, beat the cream cheese, sugar, lemon juice, vanilla bean paste, and salt until smooth and creamy.​

Whip the cream: In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until well combined.​

Color the filling: Divide the filling evenly into four bowls. Add a few drops of different gel food coloring to each bowl and mix until desired colors are achieved.​

Assemble the cheesecakes: Spoon or pipe the colored fillings into the prepared crusts, layering the colors as desired. Smooth the tops and refrigerate for at least 4 hours, or until set.​

Decorate: Before serving, top each cheesecake with a dollop of whipped cream, candy eggs, and sprinkles.