In a mixing bowl, combine graham cracker crumbs and melted unsalted butter until fully integrated. Press into the bottom and up the sides of a 9-inch pie dish. Chill for at least 30 minutes until set.

Beat softened cream cheese until smooth and creamy, then gradually add powdered sugar and mix until free of lumps. Fold in whipped cream until light and fluffy.

Divide filling into bowls based on the desired number of pastel colors. Add gel food coloring, mixing until achieving the desired hues.

Dollop alternating spoonfuls of each pastel-colored filling into the chilled crust. Gently swirl with a knife to create a marbled effect.

Cover and refrigerate for at least 4 hours or until set. Slice and serve chilled.