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.
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.