Preheat your oven to 325 degrees Fahrenheit and line a square baking pan with parchment paper, leaving an overhang for easy removal.

In a small bowl, combine the Graham cracker crumbs, melted butter, and one tablespoon of sugar. Stir until it looks like wet sand.

Press the crumb mixture firmly into the bottom of your prepared pan to create an even crust. Bake for about 8 minutes, then remove and let cool.

In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and fluffy. Scrape down the sides of the bowl to ensure no lumps remain.

Add the eggs one at a time, beating on low speed just until combined. Be careful not to overmix, as this can cause cracks.

Stir in the vanilla extract, cocoa powder, and a few drops of pink food coloring. Continue adding color until you reach your desired shade of pink.

Pour the pink cheesecake batter over the cooled crust and smooth the top with a spatula.

Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.

Let the pan cool completely at room temperature, then refrigerate for at least 3 hours (or overnight) before slicing into bite sized squares.