In a mixing bowl, combine graham cracker crumbs and melted unsalted butter until fully moistened. Press this mixture firmly into the bottom and up the sides of a pie dish. Chill the crust in the refrigerator for about 30 minutes until it firms up.

In a separate large mixing bowl, blend the cream cheese and powdered sugar using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

In a clean bowl, whip the heavy cream using an electric mixer until stiff peaks form, which should take about 3-5 minutes on high speed. Gently fold the whipped cream into the cream cheese mixture.

Divide the creamy filling into separate bowls based on how many colors you wish to create. Add a few drops of gel food coloring to each bowl and gently mix until the desired pastel colors are achieved.

Spoon dollops of each colored filling into the chilled graham cracker crust, layering them to create a vibrant, swirled effect. Use a knife or skewer to gently swirl the colors together.

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