Make the crust: Crush the graham crackers into fine crumbs using a food processor or a zip-top bag and rolling pin. You want 1 1/2 cups of crumbs.

Combine crumbs and butter: In a bowl, mix graham crumbs with melted butter and granulated sugar until the mixture looks like wet sand and holds together when pressed.

Press into the pan: Firmly press the mixture into a 9-inch pie dish, going up the sides. Use the bottom of a measuring cup to pack it tight for a clean, sturdy crust.

Chill the crust: Refrigerate for at least 20–30 minutes while you make the filling. A well-chilled crust won’t crumble when sliced.

Whip the cream: In a cold bowl, beat heavy cream to stiff peaks. Set aside. This becomes the fluffy part of the filling.

Beat the cream cheese: In another bowl, beat softened cream cheese until totally smooth and silky. No lumps. Scrape the bowl as you go.

Sweeten and flavor: Add powdered sugar, vanilla, a pinch of salt, and optional lemon juice to the cream cheese. Beat until light and creamy.

Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture in two additions. Keep it airy; don’t overmix.

Fill the crust: Spoon the filling into the chilled crust and smooth the top with a spatula. Tap the pie gently on the counter to settle.

Chill to set: Cover and refrigerate for at least 4 hours, ideally overnight. The longer chill gives cleaner slices and better texture.

Add toppings: Right before serving, add your favorite toppings—fresh berries, a drizzle of chocolate, or a spoonful of cherry pie filling.

Slice and serve: Use a sharp knife, wiping between cuts for neat slices. Serve cold.