Begin by taking your softened cream cheese and placing it in a large mixing bowl. Beat it with powdered sugar and vanilla extract using an electric mixer on medium speed for about 2 minutes, or until the mixture is smooth and creamy.

Gently fold in the thawed whipped topping into the cream cheese mixture with a rubber spatula until just combined.

Once your filling is fluffy, divide it into 4-5 small bowls. Add a few drops of gel food coloring into each bowl, mixing gently.

Grab your graham cracker crust and start spooning dollops of each colored filling randomly into the crust.

Using a butter knife, make gentle figure-eight motions through the filling.

Cover your Easter Swirl Pie with plastic wrap and chill it in the refrigerator for at least 2 hours, or overnight.

Before serving, pipe or dollop some whipped cream around the edges and sprinkle with colorful sprinkles.