1. Prepare the Crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and mix until well combined. Press the crumb mixture evenly into the bottom of an 8×8 inch baking pan lined with parchment paper, creating a neat crust.
2. Make the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy, ensuring there are no lumps.
3. Add Sweeteners and Flavor: Gradually beat in the sifted powdered sugar until combined. Stir in the heavy cream and vanilla extract until the mixture is smooth and homogenous.
4. Color the Filling: Add a few drops of red food coloring to the cream cheese mixture and stir until you achieve a uniform pink color. Adjust the amount of food coloring for a lighter or deeper shade as desired.
5. Assemble the Bites: Pour the pink cheesecake filling evenly over the prepared graham cracker crust. Smooth the top with a spatula.
6. Chill: Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is firm.
7. Cut and Serve: Once chilled, lift the cheesecake out of the pan using the parchment paper. Cut into small, bite-sized squares (approximately 16-20 pieces).