Preheat your oven to 350°F (175°C). Roll the pre-made pie crust into a 9-inch pie pan, crimping the edges.

Line the crust with parchment paper and fill it with pie weights. Bake for 10-15 minutes until lightly golden. Cool on a wire rack.

Beat together cream cheese and sugar until smooth, about 2-3 minutes. Add eggs one at a time, mixing thoroughly.

Mix in vanilla extract until fully combined, scraping down the sides of the bowl.

Divide the filling into bowls and add food coloring drop by drop, mixing gently for desired brightness.

Spoon dollops of colored fillings into the center of the baked pie crust and swirl gently with a knife or skewer.

Reduce oven temperature to 325°F (160°C) and bake for 35-40 minutes until the filling is set but jiggly.

Allow the pie to cool completely on a wire rack before slicing and serving.