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

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the powdered sugar, vanilla extract, and sweetened condensed milk, blending until well combined.

In a separate chilled bowl, whip the heavy cream using an electric mixer on high speed until it reaches stiff peaks, about 3-4 minutes. Gently fold the whipped cream into the cream cheese mixture.

Divide the creamy filling into four equal bowls. Add different gel food coloring to each bowl, mixing gently for vibrant colors.

Layer dollops of the colored fillings into the chilled crust without stirring, alternating colors for a visual effect. Use a toothpick to swirl through the filling.

Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight, for best texture and flavor.

Remove from the refrigerator, top with whipped cream, sprinkle with Easter sprinkles, and add mini chocolate eggs or pastel candies. Slice and serve.