Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted unsalted butter until the mixture resembles wet sand. Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie dish. Chill the crust in the refrigerator for at least 15 minutes to firm up while you prepare the filling.

Make the Filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add powdered sugar, vanilla extract, and sweetened condensed milk, beating until everything is well combined and smooth.

Whip the Cream: In a separate mixing bowl, pour heavy whipping cream and whip on high speed until stiff peaks form, which should take around 3-4 minutes. Gently fold the whipped cream into the cream cheese mixture until just combined.

Color the Filling: Divide the creamy filling into separate bowls, add a few drops of gel food coloring to each bowl, stirring gently to achieve your desired pastel colors.

Assemble the Pie: Spoon dollops of the colored filling randomly into the cooled graham cracker crust, alternating the colors to create a beautiful, marbled effect. Gently swirl through the filling to blend the colors slightly without over-mixing.

Chill: Cover the assembled pie with plastic wrap and refrigerate it for at least 4 hours. This chilling period helps the pie to set firmly.

Garnish: Before serving, top the chilled Easter Swirl Pie with a generous layer of whipped cream, and sprinkle colorful Easter sprinkles on top for a festive touch. Finish with mini chocolate eggs for a fun presentation.