Start by mixing 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter in a medium bowl until it resembles wet sand. Press firmly into a 9-inch pie dish and chill for about 30 minutes.

In a large mixing bowl, beat 8 ounces of cream cheese until smooth, then gradually add 1 cup of powdered sugar and combine. Fold in 2 cups of whipped cream until light and fluffy.

Divide the cream mixture into three bowls, add gel food coloring to each, and mix until the colors are vibrant.

Spoon dollops of each colored filling into the crust, alternating colors to create a marbled effect. Gently swirl together without overmixing.

Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to set completely.