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In a mixing bowl, combine graham cracker crumbs and melted butter. Press firmly into the bottom of an 8x8 dish with 3-inch sides to create the crust.
In another bowl, beat the cream cheese, vanilla extract, powdered sugar, and milk until smooth. Spread the mixture evenly over the graham cracker crust.
In a separate bowl, whisk together the vanilla instant pudding mix and heavy cream until thickened. Stir in the pumpkin puree and pumpkin pie seasoning. Gently fold in 8 oz of whipped topping until well combined. Spread the pumpkin mixture over the cream cheese layer.
Spread the remaining 8 oz whipped topping over the pumpkin layer. Refrigerate for at least 4 hours to allow the pie to set.
Before serving, sprinkle additional graham cracker crumbs over the top. Slice and enjoy!