In a large mixing bowl, beat 8 ounces of softened cream cheese with 1 cup of powdered sugar and 1 teaspoon of vanilla extract on medium speed for about 2 minutes until smooth and creamy.

Gently fold in 8 ounces of thawed whipped topping using a spatula for a light and fluffy texture.

Divide the creamy mixture into 4-5 bowls, adding gel food coloring to create distinct pastel shades.

Spoon dollops of each pastel filling into the graham cracker crust, creating a random pattern.

With a butter knife, draw gentle figure-eight motions through the filling to create swirls.

Cover the pie with plastic wrap and refrigerate for at least 2 hours or preferably overnight.

Once set, use whipped cream to pipe or dollop around the edges and finish with colorful sprinkles.