Prepare the Crust
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture evenly into a 9-inch pie pan, ensuring a firm base and slightly raised edges. Refrigerate for at least 30 minutes to set.

Dissolve the Jell-O
In a small bowl, whisk the Jell-O powder with boiling water until fully dissolved. Stir in cold water and let the mixture cool slightly, but do not allow it to set.

Make the Creamy Filling
In a separate large bowl, beat the softened cream cheese and powdered sugar together until smooth. Slowly mix in the cooled Jell-O mixture until well combined.

Fold in the Whipped Topping
Gently fold in the whipped topping until the filling is light and fluffy. Be careful not to overmix to keep the airy texture.

Assemble the Pie
Pour the filling into the prepared graham cracker crust, spreading it evenly. Refrigerate for at least 4 hours or until set.

Decorate & Serve
Once fully set, top with additional whipped topping, pastel candy eggs, and sprinkles for a festive Easter touch. Slice and serve chilled.