In a mixing bowl, combine graham cracker crumbs, sugar, and melted unsalted butter until the mixture resembles wet sand. Pack this crumbly mixture tightly into a 9-inch pie dish. After compacting, refrigerate for at least 15 minutes.

In another large bowl, beat softened cream cheese until completely smooth. Gradually mix in powdered sugar, vanilla extract, and sweetened condensed milk until well combined and fluffy.

In a separate bowl, beat heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form, about 3 to 5 minutes. Gently fold this whipped cream into the cream cheese mixture.

Divide the creamy filling into four bowls. Add drops of gel food coloring to each bowl, mixing until achieving vibrant pastel colors.

Spoon dollops of the colored mixture into the crust to create a playful pattern. Use a toothpick to swirl the colors gently without overmixing.

Cover the pie with plastic wrap and chill for at least 4 hours until set.

Before serving, add whipped cream on top, sprinkle with Easter sprinkles, and arrange mini chocolate eggs or pastel candies on top for decoration.