In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until crumbly and press into a 9-inch pie dish. Refrigerate for 15 minutes.

In a large bowl, beat cream cheese until smooth. Gradually add powdered sugar, vanilla extract, and sweetened condensed milk, mixing well.

In a chilled bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Divide the mixture into three bowls, adding gel food coloring to each, mixing gently for pastel shades.

Dollop the colored fillings into the crust, using a toothpick to create swirls.

Cover the pie with plastic wrap and chill for at least 4 hours, preferably overnight.

Before serving, whip additional cream for topping; spread over pie and decorate with sprinkles and candies.