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In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press firmly into the bottom of a 9×13-inch dish to form the crust.
Refrigerate for 20–30 minutes to set.
In a saucepan, combine blueberries, sugar, lemon juice, cornstarch, and water.
Cook over medium heat for 5–7 minutes until thickened. Let cool completely.
In a bowl, beat cream cheese until smooth.
Add powdered sugar, lemon zest, lemon juice, and vanilla extract. Mix until creamy.
Fold in whipped topping until light and fluffy.
Spread lemon cream evenly over the chilled crust.
Spoon cooled blueberry mixture over the cream layer.
Top with whipped topping and smooth evenly.
Refrigerate for at least 4 hours or overnight before serving.
Garnish with fresh blueberries and lemon zest before serving.