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Preheat oven to 325°F (163°C).
Combine graham cracker crumbs, melted butter, and sugar. Press into a 9-inch pie dish and bake 8–10 minutes. Cool.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
Divide filling into four bowls and color each with pastel gel food coloring.
Spoon dollops of each color onto cooled crust and swirl gently.
Bake 35–40 minutes until center is slightly jiggly.
Cool in oven with door ajar 15 minutes, then chill 4 hours or overnight before serving.