Preheat the oven to 350°F and prepare muffin tins by placing large muffin papers into 12 muffin cups (standard muffin pan not mini muffin pan).
Mix the cookie crumbs with the melted butter and red food coloring until crumbly and evenly colored. Press this mixture evenly into the 12 muffin cups.
Bake the crust for 10 minutes. Remove from the oven and allow to cool.
Reduce the oven temperature to 325°F.
Using a stand mixer or hand mixer, beat the cream cheese. When it is smooth, gradually add the cup of sugar. Beat this until fluffy. At a low speed, add the lemon peel and vanilla. Also at a low speed, blend in the eggs, one at a time. Do not mix more than needed.
Divide this cheese mixture evenly between 2 bowls. Leave one bowl plain (white). Add blue food coloring to the other bowl.
Using a Tablespoon, divide the plain cheesecake batter into the muffin cups - smooth the top. Then divide the blue cheesecake batter among the muffin cups. (Do this very gently so that the layers don’t mix) Again, smooth the top.
Bake the mini cheesecakes at 325°F for 20 minutes on the middle or bottom rack. Watch these carefully, cheesecake can scorch. Then turn off the heat, prop the oven door open, and leave the cheesecakes in the oven for another 10 minutes.
Allow the cheesecakes to cool completely on a cooling rack (at least 30 minutes). Then, it is best to chill the mini cheesecakes in the fridge for at least 3 hours before serving.
Garnish with whipped cream and sprinkles.