In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and sugar. Mix until the crumbs are evenly coated and the mixture resembles wet sand. Press into a 9-inch pie dish.

Place the crust in the refrigerator for about 15 minutes to firm up.

In a large mixing bowl, beat the cream cheese until smooth. Gradually add in the powdered sugar, vanilla extract, and sweetened condensed milk, mixing until combined and fluffy.

In a separate bowl, whip the heavy whipping cream until stiff peaks form, which takes about 3-5 minutes.

Gently fold the whipped cream into the cream cheese mixture without overmixing.

Divide the filling into several bowls. Add different gel food colors to each bowl and mix until desired pastel colors are achieved.

Spoon alternating dollops of colorful filling into the chilled pie crust and swirl with a toothpick to create a marbled effect.

Cover the pie and chill in the refrigerator for at least 4 hours, until firm.

Top with whipped cream, Easter sprinkles, and mini chocolate eggs. Slice into wedges and serve.