In a mixing bowl, combine graham cracker crumbs and melted butter. Stir until evenly blended. Press the mixture firmly into the bottom and up the sides of a pie pan, creating a solid crust. Chill in the refrigerator for 15 minutes to set.

In a large bowl, beat the softened cream cheese until smooth. Gradually add sweetened condensed milk, mixing well. Stir in vanilla until combined.

Gently fold the whipped topping into the cream cheese mixture until well incorporated.

Divide the filling into three equal portions in separate bowls.

To one bowl, gently fold in the strawberry puree, and to another, fold in the blueberry puree. Leave the third portion plain.

Take a spoonful of each filling and dollop them into the chilled crust, alternating colors. Use a toothpick or knife to gently swirl the fillings together for a marbled effect.

Cover the pie with plastic wrap and place it in the refrigerator for at least four hours, or overnight if you prefer.

Slice and enjoy this beautiful pie, garnishing with fresh berries if desired.