1. Mix the graham cracker crumbs, granulated sugar, and melted butter in a bowl until the mixture looks like wet sand.

2. Press the crust mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish or springform pan.

3. Beat the softened cream cheese in a large bowl until completely smooth.

4. Add the pistachio pudding mix, powdered sugar, and vanilla extract, then beat until creamy and fully combined.

5. In a separate bowl, whip the heavy whipping cream until stiff peaks form.

6. Gently fold the whipped cream into the pistachio cream cheese mixture until smooth and fluffy.

7. Fold in the finely chopped pistachios.

8. Spread the filling evenly over the prepared crust.

9. Cover and refrigerate for at least 6 hours, or overnight, until fully set.

10. Top with whipped cream and chopped pistachios before slicing and serving.