In a stand mixer or large bowl, beat together cream cheese and sugar. Mix in egg, salt and vanilla. Scrape bowl as needed. Divide mixture between 3 small bowls, roughly 3 large cookie scoops
each. Tint one bowl red, another blue and leave the third white. Add each color to a piping bag or large plastic bag. Snip off ends when ready to fill cheesecake molds. Begin with the blue, creating an even layer in each of the cavities. Top off with white, being sure to not swirl the two colors together. Finally, finish off the cheesecakes with a layer of red batter. Bake on a baking sheet for 18-20 minutes or until set.