Blueberry Cheesecake

For the graham cracker crust:
3 cups of graham cracker crumbs
1/2 cup butter, melted
1/3 cup sugar

In bowl, combine graham cracker crumbs, melted butter and sugar
Mix until well combined and it resembles a coarse crumb
Press mixture into a 9x9 pan
Bake @ 350 for 10 minutes
Let cool completely

For the cheesecake:
2 (8 ounce) packages cream cheese, softened
1 cup icing sugar
2 teaspoons vanilla
1 (8 ounce) container cool whip

Using mixer, beat cream cheese, icing sugar and vanilla
Fold in cool whip
Spread mixture over cooled crust
Place in fridge for 3-4 hours to cool and set
Remove from fridge and spread a (21 ounce) can of blueberry pie filling over top
Cut and serve.