In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press this crumbly blend firmly into the bottom and up the sides of a 9-inch pie dish, ensuring it’s even and well-formed. Refrigerate the crust for at least 15 minutes to set it before adding the filling.

In a large bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy, about 2-3 minutes. Gradually add powdered sugar, vanilla extract, and sweetened condensed milk, mixing until all ingredients are fully incorporated and the filling is silky.

Using a clean mixing bowl and beaters, whip the heavy whipping cream on medium-high speed until stiff peaks form, which should take about 3-5 minutes. Carefully fold the whipped cream into the cream cheese mixture using a rubber spatula, taking care not to deflate it.

Divide the fluffy filling into several small bowls. Add a few drops of gel food coloring to each bowl, mixing gently until you achieve your desired pastel shades.

Spoon dollops of each colored filling into the prepared crust, alternating colors to create a beautiful rainbow effect. Using a toothpick or knife, gently swirl the colors together to form a marbled design.

Cover your pie with plastic wrap and refrigerate it for at least 4 hours, or until it is completely set and firm.

Just before serving, top the chilled pie with fluffy whipped cream, a sprinkle of festive Easter sprinkles, and a scattering of mini chocolate eggs.