Prepare the Crust:

• In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well combined.
• Press the mixture into the bottom of a 9-inch pie dish to form a crust. Use the back of a spoon to pack it tightly.
• Place the crust in the fridge or freezer for 30 minutes to firm up.

Prepare the Filling:

• In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
• Add the whipped topping, powdered sugar, and vanilla extract, and beat until combined.
• In a separate small bowl, whisk the milk and instant vanilla pudding mix together until smooth and thickened (about 2 minutes).
• Gently fold the pudding mixture into the cream cheese mixture, and stir until smooth and fully combined.

Whip the Heavy Cream:

• In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form.
• Gently fold the whipped cream into the cream cheese and pudding mixture, being careful not to deflate the whipped cream.

Color the Filling:

• Divide the filling into four separate bowls.
• Add a few drops of food coloring to each bowl to create different pastel colors (pink, blue, green, yellow, etc.). Stir gently until the colors are fully incorporated.

Assemble the Pie:

• Spoon large dollops of each colored filling into the graham cracker crust. You can alternate the colors, making sure they’re placed in different sections of the pie.
• Using a butter knife or a skewer, gently swirl the colors together to create a marbled effect. Be careful not to overmix—just swirl lightly for the best effect.

Chill the Pie:

• Cover the pie with plastic wrap and refrigerate it for at least 4 hours, or until the filling is set.

Top the Pie:

• Before serving, top the pie with Easter-themed sprinkles, mini chocolate eggs, or fresh berries, if desired.