Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.

Press the crumb mixture firmly into the bottom of the prepared pan in an even layer.

In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps.

Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice to the cream cheese; beat until fully incorporated and smooth.

Gently fold in the whipped topping using a rubber spatula until the mixture is uniform in color.

Spread the pumpkin filling evenly over the crust and smooth the surface with an offset spatula.

Refrigerate for at least 4 hours or until firm before lifting out of the pan and slicing into 12 bars.