In a medium bowl, combine the graham cracker crumbs and melted butter, stirring until evenly moistened. Press firmly into the bottom of a 9x9 inch dish to create the crust.

In a large bowl, beat together the powdered sugar and cream cheese using an electric mixer until smooth, about 2-3 minutes.

Add the pumpkin puree, vanilla extract, and pumpkin pie spice. Mix on low speed until fully incorporated and smooth, about 1-2 minutes.

Fold in the thawed whipped topping gently until well combined and fluffy.

Spread the pumpkin filling evenly over the crust, smoothing the top for a neat appearance.

Cover with plastic wrap and refrigerate for at least 2 hours to set.

Before serving, top with additional whipped topping, sprinkle with ground cinnamon and crushed graham crackers.