Combine the graham crumbs and melted butter in a bowl, stirring until the mixture resembles wet sand with even moisture throughout. Press the mixture firmly and evenly into the bottom of a 9-inch pie dish or similar round baking pan, using the bottom of a measuring cup to create an even, compact layer. This creates a sturdy base that won't become soggy. Let the crust rest at room temperature while you prepare the filling.

In a separate bowl, combine the room-temperature cream cheese and sugar, whisking together until the mixture is smooth and any lumps from the cold cream cheese are fully dissolved. Gently fold in the whipped topping and vanilla extract using a spatula, being careful not to overmix—you want to maintain the light, airy texture of the whipped topping. I prefer Cool Whip here because it holds its texture better than homemade whipped cream and won't weep liquid over time.

Spread the cream cheese mixture from Step 2 evenly over the prepared crust from Step 1, smoothing it into an even layer that covers the entire surface. Transfer to the refrigerator and chill for 2-3 hours until the filling is completely set and firm to the touch. This chilling time is crucial—it allows the filling to stabilize and prevents the crust from absorbing excess moisture.

While the pizza chills, slice your fruit into even 1/4-inch pieces and immediately toss with the lemon juice to maintain freshness and prevent browning. When the pizza is fully chilled and ready to serve, arrange the fruit in an attractive pattern over the filling, working from the center outward. I like to slice fruit into uniform pieces because it ensures even coverage and a more polished presentation—plus it looks more intentional than random chunks.