In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press firmly into a lined baking dish and refrigerate for 15 minutes.

In a mixing bowl, beat cream cheese until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.

Add powdered sugar, vanilla extract, and sweetened condensed milk, stirring until smooth and creamy.

Divide the cheesecake mixture into separate bowls and add food coloring to each. Drop spoonfuls of the colored mixtures over the crust, then swirl with a skewer or toothpick.

Cover and refrigerate for at least 4 hours until set.

Garnish with whipped cream and Easter sprinkles before slicing into bars.