1. Prepare the Crust: Mix crushed graham crackers, melted butter, and sugar until well combined. Press the mixture firmly into a pie dish. Chill in the refrigerator.
2. Make the Blueberry Filling: In a saucepan, combine blueberries, sugar, lemon juice, and vanilla. Cook over medium heat until berries start to release juices. Mix cornstarch with cold water and stir into the blueberries until thickened. Cool slightly before pouring over the crust. Chill until set.
3. Prepare the Creamy Layer: Whip heavy cream with powdered sugar until stiff peaks form. Spread over the set blueberry layer. Freeze the pie until firm.
4. Serve: Let the pie thaw for a few minutes before slicing. Garnish with fresh blueberries, whipped cream, and mint leaves if desired.

Notes

• For a vegan version, substitute the heavy cream with chilled coconut cream and use a vegan butter alternative for the crust.
• Feel free to experiment with the crust by using almond flour or crushed oreo cookies for a different twist.