Prepare the crust by combining graham cracker crumbs with melted butter. Press into a lined 8-inch baking dish and refrigerate for 30 minutes.

Beat cream cheese in a large bowl until smooth. Add powdered sugar and vanilla extract, mixing until fully combined.

Whip the heavy cream in a separate bowl until firm peaks form, then gently fold into the cream cheese mixture.

Add pink food coloring to the mixture and gently mix until the desired color is achieved. Spread the filling evenly over the crust.

Chill in the refrigerator for at least 4 hours or overnight to allow the cheesecake bites to set.

Cut the cheesecake into bite-sized squares and serve chilled, garnished with fresh berries or whipped cream if desired.