Prepare the Crust: In a medium bowl, combine graham cracker crumbs and granulated sugar until well mixed. Gradually stir in the melted butter until the mixture resembles wet sand. Press this crumbly mixture firmly into the bottom and up the sides of a 9-inch pie plate, creating an even layer. Chill in the refrigerator for 15 minutes.

Beat the Cream Cheese: In a large mixing bowl, add room-temperature cream cheese. Using an electric mixer, beat on medium speed until smooth and creamy, about 2–3 minutes. Gradually incorporate the powdered sugar and vanilla extract, mixing until well combined and lump-free.

Whip the Cream: In a separate bowl, pour in heavy whipping cream. Whip on low speed until it starts to thicken, then increase to high speed until stiff peaks form, roughly 3–4 minutes.

Combine the Mixtures: Fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain.

Fill the Crust: Spread the cream cheese filling into the prepared crust, smoothing the top. Cover with plastic wrap and refrigerate for at least one hour.

Add the Topping: Spoon blueberry pie filling over the top of the cream cheese filling, spreading to cover the entire surface.

Serve and Enjoy: Slice the pie into wedges and serve chilled, optionally garnished with whipped cream or fresh blueberries.