In a medium bowl, combine melted butter with graham cracker crumbs.
Set aside 2 tbsp. of the crumbs (for the topping.)
Spread the rest of the crumbs into a 9 x 9 baking dish.
Push down to make a flat layer.
Next, combine softened cream cheese with 1/2 cup sugar with an electric mixer.
Set this bowl aside.
In a separate bowl (to make the whipped cream), combine the heavy whipping cream, 3 tbsp. sugar and vanilla extract.
Using a stand or electric mixer, whip it until stiff peaks form.
You can skip this if you are using COOL WHIP.
Combine the cream cheese mixture with the whipped cream, by hand, until combined well.
Spread half of the cream cheese/whipped cream mixture evenly over crust.
Open can of apple pie filling.
Take a knife and slice apples inside the can.
Go back and forth in a slicing motion to create smaller chunks of apples.
Evenly spread the apple pie filling over the whipped cream layer.
Finally, top with the remaining cream cheese/whipped cream mixture.
Top with reserved graham cracker crumbs.
Refrigerate for a couple hours (or overnight) before slicing and serving.
You can substitute the heavy whipping cream, 3 tbsp. sugar and 1/2 tsp. vanilla extract with one (8 oz.) tub of COOL WHIP, thawed.
For a kicked-up cinnamon flavor - add about a teaspoon of cinnamon to the graham cracker crumbs. Alternatively, if you want to purchase graham crackers that are already crushed - just add a teaspoon of ground cinnamon to the mixture.