Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers, melted butter, and granulated sugar. Stir until well mixed and resembles wet sand. Press firmly into the bottom of an 8x8-inch baking dish for a stable base. Bake for about 10 minutes until lightly golden, then allow to cool completely.

In a large mixing bowl, combine softened cream cheese and confectioners’ sugar. Beat with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides for even mixing.

Gently fold in thawed whipped topping and vanilla extract. Incorporate until blended but still light and airy.

Spoon the creamy filling over the cooled graham cracker crust, spreading evenly. Tap the dish gently on the counter to release air bubbles.

Spoon blueberry pie filling over the cream cheese layer and spread it evenly.

Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight for best texture and flavor.

Cut into squares or rectangles for serving. Optionally, garnish with fresh whipped cream.