Prepare the crust by greasing a pan, mixing graham cracker crumbs, sugar, and melted butter until well combined. Press firmly into the pan.

Make the topping by whisking together sugar and cornstarch in a saucepan. Add cold water, bring to boil and thicken. Stir in jello and peaches, then cool in the fridge.

Prepare the filling by beating softened cream cheese and powdered sugar until smooth. Fold in whipped topping until fluffy.

Assemble the dessert by spreading the cream cheese filling over the chilled crust and pouring cooled peach topping over it.

Chill the dessert in the fridge for 4 to 5 hours until set.

Serve by cutting into squares and adding whipped topping if desired.