Preheat your oven to 375°F (190°C). Place the pre-made pie crust into a 9-inch pie dish and crimp the edges. Poke holes in the bottom of the crust with a fork to prevent bubbling.

Bake the pie crust in the preheated oven for 12-15 minutes, or until lightly golden. Remove and let cool completely.

In a small saucepan over medium heat, combine the blueberries, 1/4 cup granulated sugar, 2 tablespoons cornstarch, and 2 tablespoons water. Cook until the mixture thickens and the blueberries begin to break down, about 5-7 minutes. Remove from heat and let cool.

Repeat the same process for the strawberries: In another small saucepan, combine the strawberries, 1/4 cup granulated sugar, 2 tablespoons cornstarch, and 2 tablespoons water. Cook until thickened and the strawberries break down, about 5-7 minutes. Let cool.

In a mixing bowl, whip the heavy cream until stiff peaks form. Add the softened cream cheese, powdered sugar, and vanilla extract, and beat until smooth and creamy.

Divide the cream mixture evenly into three bowls. Leave one bowl white, add red food coloring to the second bowl to create a vibrant red, and add blue food coloring to the third bowl for a bright blue.

Spread the white cream mixture evenly over the cooled pie crust as the base layer.

Using a spoon, dollop the cooled blueberry mixture and blue cream mixture in random spots over the white base. Repeat with the strawberry mixture and red cream mixture.

Use a toothpick or skewer to gently swirl the colors together to create a festive red, white, and blue swirl pattern.

Chill the pie in the refrigerator for at least 2 hours to set before serving.