In a medium bowl, beat together softened cream cheese, sugar, and vanilla extract until smooth and creamy. Divide the mixture into separate bowls and add gel food coloring to each, mixing until you achieve vibrant pastel shades. Cover the bowls with plastic wrap and chill the colored fillings in the refrigerator.

In a large mixing bowl, whisk together all-purpose flour, sugar, and kosher salt. In a small saucepan, warm the milk until it’s just lukewarm. Sprinkle active dry yeast over the milk and let it bloom for 5 minutes. Add the yeast mixture into the dry ingredients, along with the eggs and softened butter.

Lightly knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic. Transfer to a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Once risen, punch down the dough, then roll it out into a large rectangle. Score the dough lightly to mark where you will spread the cream cheese filling. Spread the pastel fillings, then roll the dough tightly into a log.

Slice the rolled dough in half lengthwise, twist the halves together, and place into greased loaf pans. Cover and let rise for another hour, until nearly doubled.

Preheat your oven to 350°F. Bake for 30 to 40 minutes, or until golden brown and a toothpick inserted comes out clean. Rotate the pans halfway through for even baking.

Prepare a quick sugar syrup after removing the babka from the oven by heating equal parts sugar and water until dissolved. Brush the warm babka with the cooled syrup for a shiny glaze.