In a medium bowl, combine the graham cracker crumbs with the melted butter. Press this mixture firmly into the bottom of a 9x9-inch dish.

In a large mixing bowl, beat together the softened cream cheese and powdered sugar until smooth.

Add the pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese mixture. Mix until well blended.

Gently fold in the whipped topping until just combined.

Spread the pumpkin mixture evenly over the prepared crust. Smooth the top with a spatula.

Cover the dish and refrigerate for at least 2 hours to set.

Garnish with additional whipped topping, ground cinnamon, and crushed graham crackers before serving.