Preheat the oven to 325 degrees and line a small loaf pan with parchment paper.

Stir the graham cracker crumbs with the melted butter and 2 tablespoons sugar until the mixture holds together when pressed. Spread it evenly into the bottom of the pan and bake for 8 minutes, then set aside to cool.

Beat the cream cheese with 1/3 cup sugar until smooth. Add the egg and vanilla extract and mix just until combined.

Divide the batter into three equal portions in separate bowls. Stir yellow gel food coloring into the first portion until it reaches a bright shade. Stir orange gel food coloring into the second portion. Leave the third portion plain.

Spread the yellow batter over the cooled crust in an even layer. Gently spread the orange batter on top, followed by the plain batter. Smooth the surface lightly.

Bake for 35 minutes until the center no longer jiggles. Turn off the oven, crack the door, and let the bars cool inside for 15 minutes.

Remove from the oven, cool to room temperature, then chill in the refrigerator for at least 2 hours. Scatter candy corn pieces over the top before slicing.