Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs with melted unsalted butter until resembling wet sand. Firmly press this mixture into the pie dish. Bake for 10 minutes, then cool.

While the crust cools, whip the chilled heavy whipping cream until stiff peaks form, about 3-5 minutes. In another bowl, beat cream cheese and powdered sugar until smooth. Fold the whipped cream into this mixture.

Divide the filling into three bowls and add gel food coloring to each. Carefully fold in the coloring until evenly combined.

Remove the crust from the refrigerator. Dollop spoonfuls of each colored filling into the crust, alternating colors. Use a knife or toothpick to swirl through the filling.

Cover the pie and refrigerate for at least 4 hours or overnight. Once set, serve and enjoy.