01 -
Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined. Press mixture firmly into the bottom of mini cheesecake molds or cupcake liners. Chill in the refrigerator for 15 minutes while preparing the filling.
02 -
Beat cream cheese, powdered sugar, vanilla extract, and cotton candy flavoring in a large bowl until smooth and creamy. Make sure there are no lumps.
03 -
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
04 -
Divide the cheesecake mixture into two bowls. Add pink food coloring to one bowl and blue food coloring to the other, stirring gently to create vibrant colors.
05 -
Spoon alternating layers of pink and blue cheesecake filling over the graham cracker crusts. Use a toothpick to gently swirl the colors together, creating a cotton candy effect.
06 -
Sprinkle chopped mini gummy candies into the cheesecake mixture, gently pressing some down. Refrigerate for at least 4 hours, or until completely firm.
07 -
Just before serving, top each cheesecake bite with a pile of sour gummy bites. If desired, drizzle with melted white chocolate. Serve chilled for the best flavor and texture.