In a small bowl, mix together graham cracker crumbs and granulated sugar. Using a fork, continue to stir while pouring in melted butter. Fluff with a fork until there are no large clumps and all the graham crackers are damp. Set bowl aside.
Using a stand mixer (or a hand mixer + large bowl), beat cold whipping cream on high speed until it doubles in size and forms stiff peaks. Set bowl aside.
Using a hand mixer (or your stand mixer again, if you’re able), beat the cream cheese, powdered sugar, and pink lemonade mix until there are no longer any clumps of cream cheese visible.
Pour cream cheese mixture in with fluffed heavy cream. Mix together on medium speed. If desired, add food coloring at this time. I used 2 drops of red gel food coloring.
Decorate serving glasses as you see fit, whether it be to have one layer each of graham crackers and cheesecake (as pictured) or multiple layers of both. When adding graham cracker layers, do not worry about packing it down like you would for a standard cheesecake crust, because you are not baking this. Just lightly pour the graham cracker in and keep it loose.
Chill cheesecakes at least 1 hour before serving. Add sprinkles if on top desired.