Preheat your oven to 350°F. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into a 9-inch pie plate. Bake for 8 to 10 minutes, then remove it from the oven and let it cool completely on a wire rack.
In a small saucepan, stir together the blueberries, sugar, cornstarch, lemon juice, and water. Bring the mixture to a gentle simmer over medium heat. Cook for about 5 minutes until the juices thicken into a glossy syrup. Transfer the topping to a bowl and let it cool to room temperature.
In one bowl, whip the cold heavy cream until stiff peaks form; set aside in the fridge. In a separate large bowl, beat the softened cream cheese, powdered sugar, and vanilla until perfectly smooth. Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined and fluffy.
Spread the cream cheese filling evenly into the cooled pie crust. Pour the room-temperature blueberry topping over the cheese layer and spread it to the edges. Refrigerate the pie for at least 4 hours, or ideally overnight, to allow the layers to set properly before slicing.
