Prepare the crust by mixing graham cracker crumbs and melted butter until resembling wet sand; press into the bottom of a 9x9-inch dish.

Make the filling by beating powdered sugar and cream cheese until creamy and smooth.

Combine flavors by adding pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese mixture and blend.

Fold in the whipped topping gently until uniformly fluffy.

Assemble by spreading the pumpkin filling over the prepared crust, smoothing it out evenly.

Chill covered with plastic wrap in the refrigerator for at least 2 hours.

Garnish with additional whipped topping, a sprinkle of cinnamon, and crushed graham crackers before serving.