• Preheat oven to 300F.

For the crust

• Crush graham crackers is using the full sheets and measure out 2 ½ cups graham cracker crumbs. Also, drain 29 ounce can sliced peaches in heavy syrup really well. Cut the peaches into smaller, bite sized pieces. Set aside.
  
• Melt ½ cup (1 stick) unsalted butter in the microwave in a medium, microwave-safe bowl.
  
• Add graham cracker crumbs to the melted butter and stir until combined (it will look like wet sand)
  
• Measure out 2 CUPS (the rest will be used for the topping) of the crumb mixture and press it firmly into the bottom of an 8×8-inch or 9×9-inch square baking dish (whichever you have.)
  
• Bake crumb mixture at 300F degrees for about 8-10 minutes and then allow to cool completely.
  
• You’ll have some crumb mixture (1/2 cup) left over. Just hang onto it because you’ll need it for the topping.

For the filling:

• In a stand mixer (or using an electric mixer), beat 4 ounces (½ block) cream cheese, softened to room temperature and ½ cup (1 stick) unsalted butter, room temperature until smooth creamy.
  
• Add 2 cups powdered sugar slowly until it is all incorporated and smooth.
  
• Spread this cream cheese mixture over the baked and cooled graham cracker crust.
  
• In a separate bowl, combine 8 ounce container frozen whipped topping, thawed with the drained cut peaches. Stir together.
  
• Spread peach/whipped topping mixture over the cream cheese layer. Then gently spread it around evenly using the back of a spoon or offset spatula.
  
• Now, sprinkle the rest of the graham cracker crumb mixture that you set aside earlier on the top.
  
• Cover the whole dish with plastic wrap. Then refrigerate for at least 4 hours before slicing and serving. Do not skip this step. It needs this amount of time to fully set up.