Using a warm knife, carefully cut the hollow chocolate eggs in half.

In a mixing bowl, combine crushed graham crackers with melted butter until it resembles wet sand.

Firmly press the cookie mixture into the bottoms of each chocolate egg half and chill for 15 minutes.

Beat cream cheese, powdered sugar, and vanilla extract until smooth, then fold in whipped heavy cream.

Spoon the cheesecake filling into each chocolate egg half, leaving space for decorations.

Drizzle melted chocolate over the filled eggs and add mini chocolate eggs as a garnish.

Refrigerate the cheesecake for at least 2 hours before serving.