Make the crust:
Crush shortbread cookies into fine crumbs. Mix with melted butter until combined. Press the mixture into the bottom of silicone muffin molds or lined cupcake tins. Chill in the fridge while preparing the filling.

Bloom the gelatin:
Sprinkle gelatin over cold water in a small bowl. Let sit for 5 minutes to bloom, then heat gently until fully dissolved.

Prepare the cheesecake filling:
In a large bowl, beat cream cheese, sugar, lemon juice, vanilla, and salt until smooth. In a separate bowl, whip the heavy cream until soft peaks form.

Combine:
Gently fold the whipped cream into the cream cheese mixture. Slowly stir in the dissolved gelatin until fully incorporated.

Color and layer:
Divide the filling evenly into four bowls. Tint each with a different gel food coloring. Spoon layers into the crusts, smoothing each before adding the next.

Chill:
Refrigerate or freeze cheesecakes for at least 2 hours, or until firm.

Decorate and serve:
Once set, top with whipped cream, candy eggs, and sprinkles. Serve chilled.