Line an 8-inch square baking dish with parchment paper, ensuring it hangs over the sides for easy removal.

In a large mixing bowl, blend the cream cheese and confectioners' sugar using an electric mixer until smooth and creamy.

Add vanilla extract and pink food coloring to the cream cheese mixture and mix until color is even.

Combine graham cracker crumbs with melted unsalted butter until the mixture resembles wet sand.

Press crumb mixture firmly into the bottom of the lined baking dish to create a solid crust layer.

Spread the cream cheese mixture on top of the crust and smooth with a spatula.

Chill in the refrigerator for at least 4 hours or overnight for the best results.

After chilling, lift the cheesecake out using the parchment paper and cut into squares.