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Place crushed graham crackers, sugar and melted butter in a small mixing bowl and use a fork to combine. Pour into a 9" pie plate and press into the bottom and up the sides using the bottom of a measuring cup (see pictures above).
In a medium/ large mixing bowl, beat softened cream cheese on medium high 2-3 minutes, until perfectly smooth (see picture above). Beat in the sugar, vanilla and lemon juice until well combined, and sugar is mostly dissolved, about 30-60 seconds. Add in the Cool Whip using a folding motion, being very careful not to over mix. Using a folding motion will keep it light and fluffy, but may take a couple of minutes to fully incorporate. Be patient!
Pour the filling into the graham cracker crust and refrigerate for 2 or more hours or overnight.