1. Crush vanilla wafers, mix with melted butter, and press the mixture firmly into the bottom of parfait glasses.

2. Beat the softened cream cheese with an electric mixer until smooth, then mix in powdered sugar and vanilla extract.

3. In a separate bowl, whip heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.

4. Transfer one-third of the cheesecake filling to a smaller bowl and stir in blue food coloring to your desired shade.

5. Alternate spooning or piping layers of the white and blue cheesecake fillings into the glasses on top of the crust.

6. Gently crush the malted milk candy eggs and sprinkle them over the top of each parfait.

7. Cover and refrigerate for at least 2 hours, or until the filling is firm, before serving.