In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted unsalted butter until the mixture resembles wet sand. Press this into a 9-inch pie dish. Refrigerate for 15 minutes.

In a large bowl, beat the softened cream cheese until smooth. Gradually mix in powdered sugar, vanilla extract, and sweetened condensed milk until smooth. Set aside.

In a separate bowl, whip the heavy whipping cream until stiff peaks form. Fold the whipped cream gently into the cream cheese mixture.

Divide the filling into bowls and add gel food coloring as desired. Stir gently to keep it fluffy.

Spoon dollops of the colored filling into the chilled crust, alternating colors and swirling them gently with a toothpick.

Cover the pie and refrigerate for at least 4 hours or overnight.

Before serving, top with whipped cream and decorate with Easter sprinkles and mini chocolate eggs or candies.