Mix the graham cracker crumbs, sugar, and melted butter in a medium bowl. Stir until resembling wet sand, then press firmly into a 9-inch pie dish.

Place the crust in the refrigerator for 15 minutes to set up nicely.

Beat the softened cream cheese in a large bowl until smooth and creamy. Gradually incorporate powdered sugar, vanilla extract, and sweetened condensed milk until smooth.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold into the cream cheese mixture without deflating it.

Divide the filling into four bowls, adding gel food coloring to each and gently swirls the colors.

Spoon dollops of colored filling into the chilled crust, using a toothpick to swirl without overmixing.

Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight.

Remove the pie, top with whipped cream, sprinkles, and chocolate eggs before serving.