In a large mixing bowl, beat softened cream cheese with powdered sugar and vanilla extract using an electric mixer on medium speed for about 2 minutes until smooth.

Gently fold in the thawed whipped topping with a spatula to maintain the airy texture.

Divide the filling into 4-5 bowls and add different gel food coloring to each bowl, mixing gently until colors are pastel.

Spoon dollops of each colored filling into the graham cracker crust, alternating colors, and swirl with a knife to create a marbled effect.

Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Once chilled, remove the pie from the refrigerator, add fresh whipped cream or toppings, slice, and serve.