Preheat your oven to 350°F (175°C). Crush graham crackers in a food processor until fine. Combine crumbs with melted butter and mix until wet sand texture. Press into pie dish and bake for 8-10 minutes until golden. Let cool completely.

Beat cream cheese in a mixing bowl with an electric mixer until smooth, about 2 minutes. Gradually add powdered sugar, beating until fully incorporated and lump-free, about another 2 minutes.

In a separate chilled bowl, whip heavy cream on high speed until stiff peaks form, about 3-5 minutes. Ensure it holds shape but remains light and airy.

Gently fold whipped cream into cream cheese mixture with a rubber spatula until uniform and fluffy.

Divide filling into bowls based on color choices. Add gel food coloring and mix until desired pastel shades are achieved, maintaining distinct colors.

Layer colored fillings into the crust, alternating for swirls. Use a knife or skewer to gently mix layers. Cover with plastic wrap and refrigerate for at least 4 hours or until set.