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In a bowl, mix graham cracker crumbs, melted butter, and sugar until sandy and well combined. Press firmly into the bottom of an 8x8-inch or 9x9-inch baking dish lined with parchment paper. Refrigerate while making the custard.
In a medium saucepan over medium heat, warm milk and cream until steaming and just starting to simmer around the edges — do not boil.
In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth.
Slowly pour about ½ cup of hot milk mixture into the yolk mixture, whisking constantly to prevent scrambling. Gradually add the rest in a slow stream, still whisking.
Pour the entire mixture back into the saucepan. Cook over medium-low heat, stirring constantly for 5–8 minutes until thickened and coats the back of the spoon. Remove from heat and stir in vanilla extract.
Immediately pour the hot custard over the chilled crust. Smooth the top with an offset spatula. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
Use parchment overhang to lift slab out. Warm a sharp knife under hot water, wipe dry, and slice into squares. Garnish as desired.