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Whip the softened cream cheese in the bowl of a stand mixer on high speed until it is light and has a fluffy texture, about 2-3 minutes. Scrape the bowl using a rubber spatula.
Add the heavy cream and vanilla extract to the bowl of whipped cream cheese. With the mixer on medium speed, beat the cream cheese mixture until light and smooth, about 3-4 minutes. Mix in the lemon curd until incorporated.
Pour the lemon pie filling into the ready-made crust and smooth it into an even layer.
Refrigerate the pie until the filling is set, at least 8 hours or preferably overnight. For a faster setting, place the pie in the freezer.