Preheat the oven to 350 degrees and line a small baking dish with parchment paper. Mix the graham cracker crumbs with the melted butter and 2 tablespoons sugar until the crumbs hold together when pressed. Spread this mixture evenly in the bottom of the dish and press it down firmly to form the crust.

In a mixing bowl, beat the cream cheese with 1/4 cup sugar and vanilla until smooth. Add the egg and mix just until combined. Divide the filling into three equal portions in separate bowls.

Leave one portion plain. Tint the second portion yellow with a few drops of food coloring and the third portion orange with a few drops of food coloring. Drop spoonfuls of each color over the crust in a random pattern.

Use a knife to gently swirl the colors together for a marbled effect without overmixing. Scatter the chopped candy corn evenly across the top.

Bake for 20 to 25 minutes until the edges look set and the center still has a slight jiggle. Let the bars cool at room temperature, then chill in the refrigerator for at least one hour before slicing.