Preheat the oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the graham cracker mixture firmly and evenly into the bottom of a 9×9-inch baking pan to form the crust.
Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and let cool slightly.
In a large bowl, beat the softened cream cheese with 1/2 cup granulated sugar and vanilla extract until smooth and creamy.
In a separate chilled bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
Pour the cream cheese filling over the cooled graham cracker crust and spread evenly.
Sprinkle the crushed sandwich cookies evenly over the cream cheese layer, pressing lightly to adhere.
Refrigerate the bars for at least 3 hours or until set before cutting into 12 squares and serving.