Stir together graham cracker crumbs and sugar in a medium bowl. Add melted butter and stir with a fork until sandy. Press into the bottom and up the sides of a 9-inch pie plate. Chill while preparing filling.

Place cream cheese in a large bowl. Mix with a hand or stand mixer until smooth, then mix in powdered sugar and vanilla.

While mixing on low speed, add the heavy whipping cream slowly, then turn the mixer up to high speed and mix until stiff peaks form.

Spread cheesecake mixture into crust. Chill at least one hour before topping and serving.

Before serving, top with blueberry pie filling.

Serve with whipped cream or plain. Store leftovers loosely covered in the refrigerator for up to 3 days.