Mix graham cracker crumbs, sugar and butter.

Take a mini cheesecake pan and fill each compartment equally with the graham cracker mixture. Pack the graham crackers until firm with the bottom of a shot glass or other circular object. Set aside.

Mix cream cheese, sugar and vanilla with a stand or hand mixer.

In a separate bowl, whip heavy whipping cream until stiff peaks form.

Fold whipped cream into cheesecake mixture.

Separate cheesecake equally into four bowls. Add food coloring to each until you have the desired colors.

Layer colored cheesecake into cheesecake pan, one color at a time. If cheesecake is too thick to layer, you can stir it a little to soften it.

Place cheesecake pan in the freezer for about 1/2 an hour. This makes it easier to add the eyes.

Use black decorating gel to add the eyes. You can squeeze the gel straight from the tube but I prefer thinner lines. To do this, I squeezed some of the gel into a plastic sandwich bag and cut a very small piece off the corner. You may want to practice first to see how you like it.

Place a Bugle in the center of each cheesecake.

Add 6-8 candy flowers, starting from around the bugle and cascading down the side of the mini cheesecake. Enjoy!