Mix graham cracker crumbs, sugar, and melted unsalted butter in a bowl until well combined. Press mixture into the bottom and up the sides of a 9-inch pie dish. Chill the crust in the refrigerator for at least 15 minutes.

In a large mixing bowl, blend softened cream cheese, powdered sugar, vanilla extract, and sweetened condensed milk until smooth and creamy using an electric mixer.

In a separate bowl, whip the heavy cream using an electric mixer until stiff peaks form, about 3-5 minutes. Gently fold the whipped cream into the cream cheese mixture.

Divide the fluffy filling into four equal bowls, and add drops of gel food coloring to each. Stir gently until the colors are well incorporated.

Dollop alternating colors of the filling into the chilled crust, layering as you go. Use a toothpick to gently swirl through the layers for a marbled effect. Refrigerate to chill for at least 4 hours.

Before serving, top with whipped cream and decorate with Easter sprinkles and mini chocolate eggs. Serve chilled.