In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.

Firmly press the crumb mixture into the bottom and sides of a 9-inch pie dish. Refrigerate the crust for at least 20 minutes.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, then continue mixing until fully combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

Spoon the cheesecake filling into the chilled crust and smooth the top with a spatula.

In small bowls, stir together the raspberry preserves with mashed raspberries and the blueberry preserves with mashed blueberries.

Drop small spoonfuls of the red and blue mixtures over the cheesecake filling. Use a toothpick or skewer to gently swirl the colors into a marble pattern.

Cover the pie and refrigerate for at least 6 hours or overnight until fully set.

Before serving, garnish with fresh blueberries, raspberries, and optional whipped cream.