In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and sugar until the mixture resembles wet sand. Firmly press into a 9-inch pie dish and chill for about 15 minutes.

In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar, vanilla extract, and sweetened condensed milk until fluffy.

In another bowl, whip heavy cream on medium-high speed until stiff peaks form. Carefully fold into the cream cheese mixture.

Divide the filling into four bowls. Add gel food coloring and mix until you achieve desired pastel shades. Spoon dollops into the chilled crust.

Gently swirl through the filling with a toothpick to create wavy patterns.

Cover and refrigerate for at least 4 hours. Once chilled, top with whipped cream, sprinkles, and candies before serving.