In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch pie dish to form the crust.

In another bowl, beat the softened cream cheese and powdered sugar together until smooth.

Fold in the whipped heavy cream and vanilla extract until well combined.

Spread the cream cheese mixture over the prepared crust.

In a saucepan, combine fresh blueberries, granulated sugar, and lemon juice. Cook over medium heat until the blueberries release their juices and the mixture thickens slightly.

Remove from heat and let cool before pouring over the cream cheese filling.

Pour the cooled blueberry topping over the cream cheese filling.

Refrigerate for at least 30 minutes before serving to allow the dessert to set.