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In a mixing bowl, beat the softened cream cheese until smooth.
Gradually add powdered sugar and vanilla extract, mixing until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Spread half of the mixture into the graham cracker crust.
Swirl in the strawberry and blueberry purees, then top with the remaining cream cheese mixture.
Chill the pie in the refrigerator for at least 4 hours before serving.