In a mixing bowl, combine crushed graham cracker sheets, melted butter, granulated sugar, and a pinch of sea salt. Stir until the mixture feels damp and holds together. Firmly press this mixture into the bottom of a 9-inch pie plate, creating an even layer. Chill the crust in the refrigerator for at least 1 hour to set.

Using an electric hand mixer, beat the softened cream cheese in a large bowl until fluffy and smooth. Gradually add in the sweetened condensed milk, mixing continuously until the filling is creamy. Slowly pour in fresh lemon juice while mixing, then blend in vanilla extract for added flavor.

Divide about ¾ cup of the cheesecake filling into four small bowls. Add a few drops of food coloring to each bowl, mixing gently until vibrant hues are achieved.

Dollop alternating spoonfuls of the colored fillings and plain cheesecake filling into the prepared graham cracker crust. Use a knife or a skewer to gently swirl the colors together, creating a marbled effect.

Cover the assembled Easter Cheesecake with plastic wrap and place it in the refrigerator. Allow it to chill for a minimum of 8 hours or ideally overnight.