Peaches and Cream Sensation

I had a can of peaches that just wouldn't seal, must be a bad jar or something.  So I had to make the jar into something.  What better than a delicious peach pie dessert?!  This makes a 9x13 size dessert, but if you 1/2 it then it will fit nicely in a 10 inch round pie pan.

Ingredients:

Crust:
2 sleeves graham crackers, crushed (about 2 1/2 - 3 cups)
3 TBSP sugar
12 TBSP butter (1 1/2 sticks), melted

Creamy Filling:
1 1/2 cups powdered sugar
8 oz cream cheese, softened
1/2 tsp vanilla
2 cups heavy whipping cream, chilled
5-6 fresh peaches, peeled, pitted and sliced

Directions:

1. In a medium bowl, stir together the graham cracker crumbs and granulated sugar. Stir in the melted butter until combined. Take out 1/3 cup of the crumbs and set aside for later. Press the remaining mixture on the bottom of a 9X13-inch pan. Refrigerate the crust while preparing the rest of the dessert.
2. In a large bowl using an electric handheld mixer or in the bowl of an electric stand mixer, beat together the powdered sugar and cream cheese until light and smooth. Mix in the vanilla. Pour in the cold heavy cream and mix on low (to avoid spatters) until the mixture starts to come together. Increase the speed to medium-high and mix until the mixture is thick and fluffy.
3. Spread a thin layer of the cream filling over the chilled crust, about 1 1/2 cups of the mixture. Layer the sliced peaches over the top of the cream. Dollop the remaining cream over the top of the peaches in large blobs and spread carefully to cover the peaches completely. Spread the cream filling all the way to the edges of the pan so that the peaches are well sealed inside the cream (otherwise if prepared in advance, the air can make the peaches turn an off-brown color). Sprinkle the reserved graham cracker mixture over the top. Cover with plastic wrap and chill for at least 2 hours or up to 12 hours before serving. Cut into pieces, scoop onto a plate and serve.