To a large bowl, add softened cream cheese and beat with a mixer until light and fluffy. Don't add in the condensed milk, lemon juice or vanilla extract yet.
To the bowl, add the sweetened condensed milk and beat until thoroughly blended. Don't add in the lemon juice or vanilla extract yet.
Using a spatula or large spoon, stir in the lemon juice, vanilla extract, and neon pink food coloring until combined. The pie filling should be a light pink color.
Fill the Pie Crust - Pour the cream cheese mixture into the pre-made crust. Using a spatula, spread the pie filling evenly in the crust so that it's level.
Turn the plastic lid (that was originally on the pre-made pie crust) over, opposite of the way that it was originally on the crust pan, and set it over the cheese pie (the edges of the plastic lid should set within the opened edges of the foil crust pan).
Close the foil edges over the plastic lid (so that the lid is secure and won't slide off of the pie pan).
Chill in the refrigerator for at least 3 hours before serving.
Once chilled and just before serving, cut each piece of the pie that will be served and set them on serving plates.
For the Topping - Just before serving, top each piece of pie with the chilled Berry Medley topping.