In a medium mixing bowl, combine the graham cracker crumbs, cinnamon, and melted butter. Blend with a fork until all the crumbs are evenly moistened. Reserve about 2 tablespoons of the crumb mixture for sprinkling on top later.

Spray a 9x9-inch baking dish with nonstick cooking spray. Press the remaining crumb mixture firmly into the bottom of the dish to form an even crust. Place the pan in the refrigerator to chill while you prepare the filling.

In a large bowl, beat the softened cream cheese with the confectioners’ sugar using an electric mixer until smooth and creamy.

In a separate bowl, whip the heavy whipping cream with the granulated sugar and vanilla extract until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture by hand until thoroughly combined and fluffy.

Remove the crust from the refrigerator. Spread a little less than half of the cream cheese mixture evenly over the crust, using a spatula to smooth it out.

Next, drop spoonfuls of the blueberry pie filling across the cream cheese layer, then gently spread it into an even layer without disturbing the cream base too much.

Finally, spoon the remaining cream cheese mixture over the blueberry layer and spread it carefully, covering the blueberry filling completely.

Sprinkle the reserved graham cracker crumbs evenly over the top for a bit of crunch and a nice finishing touch.

Cover the dessert tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to firm up and develop its signature layered texture.

When ready to serve, slice into squares and enjoy the creamy, fruity goodness of this classic No-Bake Blueberry Yum Yum.