1-Crush graham crackers into crumbs to measure 1 ½ cups, reserving 2 tablespoons for topping to add a nice crunch later.

2-Combine the melted butter with the remaining crumbs and press the mixture into the bottom of a 9×9-inch dish to create a solid crust.

3-Beat the softened cream cheese with ½ cup sugar until it becomes smooth and creamy, forming the base of your layers.

4-Whip the heavy cream with 3 tablespoons sugar and vanilla extract until stiff peaks form, giving you a fluffy topping.

5-Fold the whipped cream gently into the cream cheese mixture to blend everything without losing the airiness.

6-Spread half of this creamy mixture evenly over the crust for the first layer.

7-Add the peach pie filling evenly on top of the cream layer for that juicy fruit burst.

8-Spread the remaining cream mixture over the peaches to seal in the flavors.

9-Sprinkle the reserved graham cracker crumbs on top for a finishing touch.

10-Refrigerate the dish for at least 2 hours or overnight to let it set, ensuring the dessert holds its shape when served.