Make the Cheesecake Filling: Beat the cream cheese, powdered sugar, strawberries, vanilla, and lemon juice until smooth. Chill for 30-45 minutes.
Prepare the Base: Mix the graham cracker crumbs, butter, and sugar. Press a small layer into the bottom of each egg mold.
Shape the Eggs: Spoon the cheesecake mixture into the molds and smooth the tops. Freeze for 2-3 hours.
Coat with Chocolate: Melt the white chocolate, color with food coloring, and dip the frozen cheesecake eggs.
Decorate: Add sprinkles or drizzle with contrasting chocolate.
Set and Serve: Let the eggs set for 20 minutes, then serve chilled.