In a large mixing bowl, combine crushed graham crackers, melted unsalted butter, granulated sugar, and a pinch of sea salt. Mix until fully combined, resembling wet sand. Press the mixture evenly into a 9 or 10-inch pie plate, ensuring a compact base that holds together. Once finished, refrigerate for at least 1 hour to firm up the crust.

In a separate bowl, beat the softened cream cheese with an electric mixer on medium speed for about 2 minutes until light and fluffy. Gradually pour in sweetened condensed milk, mixing until smooth, which should take around 1-2 minutes. Slowly add in lemon juice and vanilla extract, mixing until well blended.

Divide the cheesecake filling into four bowls. Add food coloring to each bowl and mix gently until desired pastel shades are achieved. Be careful not to overmix.

Dollop the colored cheesecake fillings into the chilled crust, alternately layering them to create a visually pleasing pattern. Use a skewer to gently swirl the colors together.

Cover the pie with plastic wrap and refrigerate for at least 8 hours to let it set. Before serving, top with Cool Whip and colorful sprinkles.