Place a silicone muffin pan on a baking sheet. This will help keep the pan stable while you assemble and freeze your cheesecake bites. Set aside for now.

Add the vanilla wafers to a food processor and pulse until they’re crushed, resembling coarse sand. Pour in the melted butter and process again until the mixture comes together like wet crumbs. It should hold its shape when pressed.

Evenly divide the crumb mixture among the silicone muffin cavities. Use the back of a spoon or your fingers to gently press the crumbs down, forming a compact crust layer at the bottom of each cavity. Set the pan aside.

In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract together using a hand mixer or stand mixer on medium-high speed. Keep mixing until the texture is smooth and creamy, with no lumps remaining.

In a small microwave-safe bowl, combine the unflavored gelatin and cold water. Then microwave for about 10 seconds, or until the mixture becomes clear. Stir well to ensure there are no lumps, then set it aside to cool slightly.

With the mixer on low speed, slowly pour the heavy cream into the cream cheese mixture. Beat just until the cream is fully incorporated and the filling is fluffy and smooth.

Pour the slightly cooled gelatin mixture into the cheesecake batter. Stir thoroughly to make sure it’s evenly distributed, helping the bites set properly.

Divide the batter evenly into three separate bowls. Add a drop each of the red and blue food coloring to the first bowl and mix to get a vibrant purple color. Then add a drop of yellow to the second bowl and a drop of pink to the third. Stir each bowl until the colors are evenly mixed and vivid. Transfer each color to a separate piping bag.

Pipe the colored cheesecake mixtures into the muffin cavities, alternating colors to create the classic unicorn look.

Once filled, lay a piece of parchment paper over the muffin pan and gently press down on the batter to flatten the tops and blend the colors slightly.

Place the entire baking sheet (with the muffin pan on top) into the freezer for about 2 hours. This will ensure the cheesecake bites firm up and hold their shape.

After freezing, carefully unmold the cheesecake bites from the silicone pan. Transfer them to an airtight container and refrigerate until you’re ready to serve.

Just before serving, top each bite with a swirl of whipped topping or homemade whipped cream. If you like, you can add colorful sprinkles or edible glitter to complete the unicorn magic (optional)!

Serve and enjoy.