Start by lining an 8-inch square baking dish with parchment paper.

In a large mixing bowl, beat together the cream cheese and confectioners' sugar using an electric mixer on medium speed for about 2-3 minutes.

Add vanilla extract and a few drops of pink food coloring to the cream cheese mixture, blending well for another minute.

In a separate bowl, combine graham cracker crumbs with melted unsalted butter, mixing until it resembles wet sand.

Press the crumb mixture firmly into the bottom of your prepared baking dish.

Spread the cream cheese mixture evenly over the crust, smoothing the top with a spatula.

Transfer to the refrigerator and chill for at least 4 hours, ideally overnight.

Once chilled, use the parchment paper to remove the cheesecake, and cut into bite-sized pieces.