Step 1: Prepare the Crust. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir everything together thoroughly until the mixture resembles wet sand.
Step 2: Form the Crust. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a glass or your knuckles to ensure it’s compact. Place the crust in the refrigerator for about 15 minutes to help it set.
Step 3: Make the Filling Base. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it's smooth and completely creamy, with no lumps. Gradually add the powdered sugar, mixing until fully incorporated.
Step 4: Infuse with Lemon. Pour in the fresh lemon juice and add the lemon zest. Continue to mix until the filling is silky smooth and the lemon flavor is well distributed.
Step 5: Fold in Whipped Topping. Gently fold in the thawed whipped topping using a spatula until no white streaks remain. Be careful not to overmix, as you want to keep the filling light and airy.
Step 6: Fill the Crust. Spoon the delightful lemon filling into your chilled graham cracker crust. Smooth the top with a spatula for a clean finish.
Step 7: Chill to Perfection. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to firm up completely.
Step 8: Serve and Enjoy! Once set, slice your beautiful pie and garnish with fresh lemon slices and mint leaves, if desired. Prepare for compliments!