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Mix together graham cracker crumbs and 1/3 cup sugar. Add melted butter and stir well until combined and crumbly. Pour into a 10" spring form pan and use the back of a measuring scoop to gently but firmly press crust into pan. Refrigerate.
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Place cream cheese and sugar together in a mixing bowl and beat well. Add vanilla and 1 small tub whipped topping and beat until combined well. Divide batter equally into 3 separate bowls and color each bowl a separate color. Layer colors on top of the prepared crust. Cover and refrigerate for four hours or overnight.
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When ready to serve, use half a tub of whipped topping and place it into a pastry bag fitted with a large start tip. Pipe whipped topping on cheesecake, and top with sprinkles and M&M candies.
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Slice and serve immediately or cover and refrigerate until ready to serve.
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This Easter No Bake Cheesecake Dessert Recipe serves 12 people.