First, line the bottom of a deep muffin tin with parchment paper, leaving strips on each side going up the tin. You can also use non-stick cooking spray. 

Combine the graham cracker crumbs and sugar, and blend well.  Add the melted butter, and stir well to coat the crumbs.  

Press 2 Tablespoons of crumbs into the bottom of the deep muffin tin, on top of the parchment paper, until it’s even.  Place the tin in the freezer.

In the mixing bowl of a stand mixer, place the softened cream cheese, and mix with the whisk attachment until the cream cheese is smooth. 

Scrape down the sides of the mixing bowl, and bend again.  Add the heavy cream, and blend until smooth and creamy. 

Stop the mixer, and scrape the sides of the mixing bowl again, and blend.  Add the sugar, and Vanilla, and blend.  Add the powdered sugar a little at a time, blending and scraping the sides of the bowl between additions, until all the powdered sugar has been added. 

Scrape the bowl again, and blend until the mixture is smooth and creamy.  Divide the cream cheese mixture into thirds.  You should have 1/3 of the cream cheese mixture in two bowls, and leave 1/3 in the mixing bowl. 

Set 1 of the bowls of the original (white, or plain) mixture in the refrigerator.  In the other bowl, add the Yellow food coloring gel until the desired color is achieved.  (I used a candy corn as a guide for the colors).  Remove the muffin tin from the freezer, and add the Yellow colored cream cheese mixture evenly to the muffin tins.  Place the muffin tin back in the freezer. 

Add the Orange food coloring gel to the mixing bowl until the desired color, or color of orange that matches the candy corn is achieved.  Mix the cream cheese mixture, and place the mixing bowl with the Orange colored cream cheese in the refrigerator. 

After about an hour in the freezer, check the tin to see if the cheesecake mixture is set, if it is, add the orange cheesecake mixture to the tin.  If it’s not set, leave the tin in the freezer for another hour, or until it is hard frozen. 

Leave the tin in the freezer after the orange cheesecake is added, and when it is set, or frozen, add the white cheesecake mixture on top of the orange layer.

Place the tin back in the freezer, and leave it for at least 6 hours, or overnight for best results. 

When you’re ready to serve the cheesecakes; Use a thin metal icing/frosting spatula, and slide it between the strip of parchment paper and the muffin tin to loosen the cheesecakes.  Repeat this until all the cheesecakes are loosened. 

Place a cookie sheet on top of the muffin tin, and then turn the cookie sheet with the muffin tin upside down, to invert or remove the cheesecakes from the tin. The cheesecakes should come out of the tin and onto the cookie sheet. 

Remove the cheesecakes with a pie server to a serving plate.  Top with fresh whipped cream, and additional candy corns.   Enjoy!