Preheat the Oven: Preheat your oven to 350°F (175°C). A properly preheated oven is essential for even baking and prevents the cheesecakes from cracking. Use an oven thermometer to ensure accurate temperature.

Prepare the Crusts: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are evenly moistened and resemble wet sand. Press the mixture firmly into heart-shaped molds. You can use silicone molds, mini muffin tins lined with cupcake liners, or even individual ramekins. If using muffin tins, lightly grease them to prevent sticking. If you don’t have heart-shaped molds, you can use round molds and cut out heart shapes after baking using a heart-shaped cookie cutter. For a crispier crust, bake the crusts for 5-7 minutes before adding the filling.

Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. It’s crucial that the cream cheese is softened to room temperature to prevent lumps in the batter. Use an electric mixer for best results, scraping down the sides of the bowl occasionally.

Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract. Don’t overmix the batter, as this can incorporate too much air and cause the cheesecakes to crack during baking. Mix until just combined.

Tint the Filling: Divide the cheesecake mixture into two bowls. Add red gel food coloring to one bowl and mix well until the desired color is achieved. Start with a small amount of food coloring and add more gradually until you reach the desired shade of pink or red. For a two-tone effect, leave some of the batter untinted.

Layer the Filling: Layer the red and white cheesecake mixtures into the prepared molds. You can create different patterns by alternating the colors. For a marbled effect, swirl the two colors together with a toothpick or knife. You can also create a layered effect by adding a spoonful of one color, followed by a spoonful of the other.

Bake: Bake for 20 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center. The baking time may vary slightly depending on your oven and the size of your molds. Check for doneness by gently shaking the molds – the cheesecakes should be mostly set but still have a slight wiggle in the center.

Cool and Chill: Turn off the oven and let the cheesecakes cool completely in the oven with the door slightly ajar. This gradual cooling process helps prevent cracking. Once cooled, remove them from the oven and chill in the refrigerator for at least 2 hours before serving, or preferably overnight. Chilling allows the cheesecakes to set completely and become firm, making them easier to handle and serve.