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In a medium bowl, stir well to combine graham cracker crumbs, sugar, and butter. Press evenly into the bottom of a 9 x 13 pan. Place in the refrigerator for 30 minutes to chill.
Using a stand or hand mixer, beat well to combine cream cheese, powdered sugar, vanilla, and 1/2 of the tub of Cool Whip. Spread mixture evenly over crust.
Add the blueberry pie filling, spreading it evenly over the cream cheese layer.
Top with remaining Cool Whip. Sprinkle with additional graham cracker crumbs, if desired. Refrigerate for at least 2 hours before serving.