To start, turn the graham crackers into graham cracker crumbs. You can use a food processor or a gallon sized plastic bag with a rolling pin to make graham cracker crumbs.

In a medium bowl, stir together the graham cracker crumbs with the granulated sugar. Stir in the melted butter until the graham cracker crumbs are all coated in the butter. Reserve 1/4 cup of the graham cracker crumbs for the topping.

Press the graham cracker crumb mixture into the bottom of a 9X13inch dish. Move the dish into the fridge to chill while working on the rest of the dessert.

Using your stand mixer with the paddle attachment (or in a large bowl with a hand held mixer), cream together the cream cheese with the powdered sugar until the mixture lightens, about 1-2 minutes. Add in the vanilla and mix a little more.

Add in the cold heavy cream and mix on low speed to keep it from splashing. Mix until it all starts to come together. Now increase the speed to medium-high and continue mixing until it thickens.

Spread a little less than half of the cream filling over the chilled graham cracker crust.

Layer the sliced peaches over the top of the bottom cream layer.

Add spoonfuls of the remaining cream mixture over the top of the peaches and spread the cream layer carefully to the edges of the pan to cover the peaches completely.

Sprinkle the reserved graham cracker mixture over the top. Cover with plastic cling wrap and move pan to chill in the fridge for at least 2 hours or up to 12 hours before serving. Serve cold.