Directions

1. Combine graham cracker crumbs, sugar, and melted butter in a small bowl. Place 2 TB of crumbs in each jar. Preferably, use ½ pint jars. Press firmly down with a spoon and refrigerate for 30 minutes.
2. Beat cream cheese until smooth, add sugar in slowly, and mix well. Next add sour cream and vanilla. Mix well. Fold in the cool whip. Place topping in two separate bowls. Add orange food coloring in one and yellow in the other. Spoon the yellow cheesecake into the jar first and then the orange next.
3. Refrigerate for 2 hours, top with cool whip and candy corns for garnish. Serve chilled.