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Set oven to 325°F (163°C) and lightly grease a 9-inch pie dish.
Mix graham crumbs, butter, and sugar until combined; press firmly into the dish and bake 8–10 minutes. Cool completely.
Blend softened cream cheese and sugar until smooth; add eggs one at a time, then vanilla and sour cream.
Split filling into 4 bowls and tint each with gel food coloring.
Spoon colored fillings over the crust and swirl gently with a toothpick.
Bake 35–40 minutes, until edges are set but center remains slightly jiggly.
Leave pie in the oven with the door ajar for 15 minutes, then cool fully on counter.
Refrigerate at least 4 hours or overnight; garnish before serving.