In a medium mixing bowl, combine graham cracker crumbs and melted butter until fully moistened. Firmly press the mixture into the bottom of a 9-inch pie dish, ensuring an even layer. Chill the crust in the refrigerator for about 10 minutes, allowing it to firm up.

In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy. Gradually add in the powdered sugar and vanilla extract, mixing until well combined.

In a separate chilled bowl, use an electric mixer to whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture.

Carefully pour the cream cheese filling into the chilled graham cracker crust, smoothing the top with a spatula.

In a small saucepan over medium heat, combine fresh blueberries, granulated sugar, and lemon juice. Cook while gently stirring for about 5 minutes, until the blueberries start to soften. Remove from heat and let it cool completely before using it to top your pie.

Once the blueberry topping has cooled, spread it evenly over the cream cheese filling.

Cover the pie with plastic wrap and refrigerate for at least 4 hours, allowing it to set beautifully.