Preheat your oven to 350°F (175°C). Place the pie crust into a 9-inch pie dish. Using a fork, prick the bottom of the crust a few times to avoid air bubbles. Bake for 10-12 minutes or until lightly golden. Remove from oven and let cool completely on a wire rack.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract and beat until fully combined.

In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and combined. Then fold in the whipped topping gently as well.

Divide the creamy filling evenly into three separate bowls. Add a few drops of pastel food coloring to each bowl—one pink, one yellow, and one blue. Stir gently so the color mixes but remains streaky to create the swirl effect.

Spoon dollops of each colored filling alternately into the cooled pie crust (pink, then yellow, then blue). Once all filling is in the crust, use a butter knife or toothpick to gently swirl the colors together for a beautiful marbled effect.

Place the pie in the refrigerator for at least 4 hours to allow the filling to set firmly. For the best results, chill overnight to achieve a solid consistency.

After the pie is fully chilled and set, slice and serve. Optionally, top with additional whipped topping and garnish with pastel sprinkles or candy eggs to enhance the Easter theme.