Hands down, the only cake my hubby will have for Easter

In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place in the refrigerator to chill while you prepare the filling.
In a large mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Set aside.
In another bowl, beat the softened cream cheese until smooth and creamy.
Gently fold the whipped cream into the cream cheese until well combined.
Divide the mixture into four separate bowls. Add a few drops of gel food coloring to each bowl to create pastel colors. Stir each until the color is evenly distributed.
Spoon dollops of each colored mixture onto the prepared crust, alternating colors.
Using a toothpick or skewer, gently swirl the colors together to create a marbled effect.
Refrigerate the cake for at least 4 hours, or until set.
Carefully remove the cake from the springform pan before serving.