Start by crushing the graham crackers into fine crumbs using a food processor or a zip-top bag and rolling pin. In a mixing bowl, combine the crumbs with melted butter, granulated sugar, and a pinch of sea salt until evenly moistened. Firmly press this mixture into the bottom of a 9-inch pie plate or springform pan to form a compact crust. Chill in the refrigerator for at least 1 hour to set.

In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until fluffy and smooth, about 2-3 minutes. Gradually add in the sweetened condensed milk, mixing continuously until fully incorporated and the mixture is silky. Slowly blend in the lemon juice and vanilla extract, ensuring the filling is rich and creamy without lumps.

Carefully divide ¾ cup of the cream cheese mixture into four small bowls. Add a few drops of food coloring to each bowl and stir gently until you achieve your desired pastel shades. This step adds a vibrant touch to your Easter Cheesecake.

Spoon alternating dollops of the colored and plain cream cheese filling into the chilled graham cracker crust. Use a knife or a skewer to gently swirl the colors together, creating a beautiful marbled effect. Be careful not to overmix; you want to maintain the distinct swirls for visual appeal.

Once assembled, cover the cheesecake with plastic wrap and refrigerate for at least 8 hours, or ideally overnight. When it's time to serve, garnish with whipped cream and fresh berries for added flavor and presentation.