Easter Swirl Pie

Ingredients:
For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the filling:

1 (8 oz) package cream cheese, softened
1 cup powdered sugar
2 cups heavy cream
1 tsp vanilla extract
1 tbsp lemon juice (optional, for a tangy twist)
1/2 cup white chocolate chips, melted
Food coloring (pink, yellow, green, or pastel colors of your choice)
For the garnish:

Whipped cream (optional)
Easter-themed sprinkles (optional)
Instructions:
1. Make the crust:

Preheat your oven to 350°F (175°C).
In a bowl, combine the graham cracker crumbs and sugar. Add the melted butter and mix until the crumbs are fully coated.
Press the mixture into the bottom of a 9-inch pie dish to form an even crust.
Bake the crust for 8-10 minutes, or until it is golden and firm. Let it cool completely.
2. Prepare the filling:

In a large bowl, beat the cream cheese until smooth and creamy.
Gradually add the powdered sugar and mix until well combined.
In a separate bowl, whip the heavy cream with the vanilla extract (and lemon juice, if using) until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Once the mixture is ready, divide it into several small bowls (one for each color you plan to use for the swirl).
Add a few drops of food coloring to each bowl, stirring gently to create pastel-colored mixtures.
3. Assemble the pie:

Spoon the different colored cream cheese mixtures into the pie crust, alternating between colors. Use a spoon or a spatula to gently swirl the colors together. Be careful not to overmix; you want to keep the swirl effect!
Once the pie is filled and swirled, smooth the top slightly to make it even.
4. Chill the pie:

Refrigerate the pie for at least 4 hours or overnight to allow the filling to set properly.
5. Garnish and serve:

Before serving, top with whipped cream and Easter-themed sprinkles or decorative candies if you like.
Slice and serve this beautiful, colorful pie!