Preheat your oven to 350°F (175°C). Combine the graham cracker crumbs and melted butter in a medium bowl until the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie dish.

Bake for 10 minutes then let it cool completely in the refrigerator for at least 30 minutes to set.

In a large mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and then the vanilla extract, mixing until fluffy. Fold in the whipped topping.

Divide the cream cheese filling into small bowls and add gel food coloring to create desired pastel hues.

Layer the colorful filling into the chilled pie crust, alternating colors and swirling together for a marbled effect.

Cover the pie with plastic wrap and refrigerate for at least 4 hours until firm enough to slice.

Slice into wedges and serve cold, optionally garnishing with fresh berries or mint leaves.