Preheat oven to 350°F (180°C). Mix graham crumbs, 2 tbsp sugar, and melted butter. Press into a 9-inch pie dish and bake 8 to 10 minutes until golden. Cool completely.

Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream to stiff peaks, then fold into cream cheese mixture.

In a saucepan, stir ⅓ cup sugar, cornstarch, lemon juice, and water. Add blueberries and cook over medium heat, stirring often, for 6 to 8 minutes until thick and glossy. Cool 10 minutes.

Spread the cream filling into the cooled crust, then top with the blueberry topping.

Chill the pie for at least 4 hours until set. Slice and serve cold.