Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper.
Mix graham cracker crumbs and sugar. Add melted butter and press into pan. Bake for 8–10 minutes until golden and let cool completely.
Beat softened cream cheese until smooth. Add powdered sugar and mix until fluffy.
Fold in whipped topping gently until combined.
Spread cream cheese mixture evenly over cooled crust.
Top with lemon pie filling, spreading gently to maintain layers.
Refrigerate for at least 4 hours or overnight until fully set.
Cut into 12 bars and garnish with whipped cream, lemon slices, and powdered sugar before serving.
