In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch pie dish. Chill in the refrigerator while preparing the filling.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until fully combined. Gently fold in the whipped topping until no white streaks remain.

Split the filling evenly into two separate bowls. In the first bowl, stir in the strawberry puree, and in the second bowl, mix in the blueberry puree.

Remove your crust from the refrigerator. Spoon dollops of the strawberry filling followed by dollops of the blueberry filling over the crust until both colors are used up. Using a knife or the back of a spoon, gently swirl the two mixtures together.

Cover the pie with plastic wrap and return it to the refrigerator. Allow it to chill for at least 4 hours, or overnight for the best texture.

When ready to serve, remove the pie from the refrigerator. Slice it into wedges and watch the colorful swirls come to life. Garnish with extra whipped topping or fresh berries if desired.