Preheat the oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the graham cracker mixture firmly and evenly into the bottom of the prepared baking pan to form the crust.
Bake the crust in the preheated oven for 8-10 minutes until set and lightly golden. Remove from oven and allow to cool completely.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer on medium speed.
Add the powdered sugar and vanilla extract to the cream cheese and continue to beat until fully combined and smooth.
In a separate chilled bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined and smooth.
Spread the cream cheese and cream mixture evenly over the cooled graham cracker crust.
Sprinkle the crushed sandwich cookies evenly over the top of the cream layer, pressing lightly to adhere.
Refrigerate the bars for at least 4 hours or overnight to allow them to set completely.
Once set, use the parchment paper overhang to lift the bars out of the pan. Cut into 12 equal squares and serve chilled.