Prepare the Pie Crust:
Preheat the oven to 350°F (175°C). If using a store-bought pie crust, place it into a 9-inch pie dish. If making a homemade crust, roll it out and fit it into the dish. Use a fork to prick the bottom of the crust a few times to prevent air bubbles.
Bake the pie crust for 10-12 minutes, or until lightly golden. Let it cool completely on a wire rack.

Make the Swirl Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, and continue to beat until fully combined.

Whip the Cream:
In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until everything is combined and smooth. Add the whipped topping and gently fold it in as well.

Color the Filling:
Divide the filling into three separate bowls. Add a few drops of food coloring to each bowl, using a different color for each one (e.g., pink in one, yellow in another, and blue in the last). Stir gently to incorporate the color, but leave it streaky for the swirl effect.

Assemble the Pie:
Spoon the colored fillings into the cooled pie crust in large dollops, alternating the colors (e.g., one spoonful of pink, then yellow, then blue). Once the fillings are all in the crust, use a butter knife or toothpick to swirl the colors together gently.

Chill the Pie:
Refrigerate the pie for at least 4 hours, or until the filling is set and firm. If you have time, overnight chilling works best for the most solid consistency.

Serve:
Once the pie is set, slice it and serve with extra whipped topping if desired. Garnish with pastel sprinkles or candy eggs for an extra Easter touch!