Place graham crackers in a food processor and pulse into crumbs. Add melted butter and granulated sugar and pulse until combined.
Pour graham cracker mixture into a 9" pie plate. Using clean hands or a flat bottomed measuring cup, form the crust. Press crumbs evenly into the side and bottom of the plate.
Chill for two hours before adding the filling.
Lemon Cheesecake Filling
In the bowl of a stand mixer, whip cream cheese until light and fluffy, about 1 minute. Beat in the powdered sugar, lemon juice and zest until well combined. Stir in whipped topping just until combined.
Pour cream cheese mixture into prepared graham cracker pie crust and smooth the top.
Cover with plastic wrap or foil and refrigerate for at least 4 or hours.
Cut and serve immediately.
Use a rolling pin to crush the graham crackers if you don't have a food processor. To flatten the crust in the pan, use the flat bottom of a measuring cup.Make sure your cream cheese is room temperature or it won't be smooth. If you need to soften it, remove the wrapper and place in a bowl in the microwave for 10-15 seconds. Try mini cheesecakes - instead of a large pie plate use a muffin pan.Make sure you have enough time to chill - at least 4 hours or even overnight. Decorate with whipped cream or Cool Whip on top and add some lemon slice or lemon zest. Berries always look pretty with lemon or reserve some graham cracker crumbs to sprinkle on top.