Combine the graham-cracker crumbs, 3 tablespoons of the sugar, and melted butter until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch pie plate, then chill briefly while preparing the filling.

Beat the softened cream cheese with the remaining sugar until smooth and creamy. Make sure no lumps remain before adding the whipped topping.

Fold in the thawed whipped topping until evenly combined. Avoid overmixing so the filling keeps its light, airy texture.

Spoon the filling into the chilled crust and smooth the surface with a spatula or the back of a spoon. Refrigerate for at least 3 hours, or until fully set.

Add fruit, berries, pie filling, or chocolate shavings immediately before serving. Slice into eight portions and serve cold.