Preheat your oven to 350°F (175°C). If using a store-bought pie crust, place it in a 9-inch pie dish, ensuring it’s well fitted. If making your own, roll out the dough and press it into the dish. For a flaky base, prick the bottom of the crust with a fork before baking.

Bake the pie crust in the preheated oven for 10-12 minutes, until it turns lightly golden and fragrant. Remove from the oven and cool completely on a wire rack.

In a mixing bowl, beat 8 ounces of softened cream cheese until smooth. Gradually add 1 cup of powdered sugar and 1 teaspoon of vanilla extract, continuing to mix until fully combined.

In a separate bowl, whip 1 cup of heavy cream until stiff peaks form, about 3-5 minutes.

Gently fold the whipped cream into the cream cheese mixture until just combined. Add 1 cup of whipped topping and fold in.

Divide the mixture into three bowls and add different pastel food coloring to each, mixing gently.

Spoon dollops of each colored filling into the cooled pie crust, then swirl with a knife or toothpick for a marbled effect.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.

Slice and serve garnished with whipped topping or seasonal decorations as desired.