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Beat the cream cheese and sugar in a large bowl until smooth and creamy.
Add pumpkin puree, pumpkin pie spice, and vanilla extract; mix until fully combined.
Gently fold in whipped topping with a spatula to create a light, fluffy filling.
Pour the mixture into the graham cracker crust and smooth the top.
Cover and refrigerate for at least 4 hours, or overnight for best results.
Slice, serve chilled, and top with extra whipped cream or a sprinkle of cinnamon.