In a medium bowl, combine graham cracker crumbs with melted butter until the mixture resembles damp sand, holding together when squeezed. Press mixture into the base of a 9x9-inch dish and refrigerate for about 30 minutes.

In a large mixing bowl, beat softened cream cheese with powdered sugar and vanilla extract using an electric mixer on medium speed until creamy and free of lumps, about 2-3 minutes. Fold in whipped topping until fully combined.

Wash and slice the fresh peaches into thin wedges. Toss in a bowl with a squeeze of lemon juice to enhance flavor and prevent browning.

Spread the creamy filling evenly over the chilled crust using a spatula. Layer the sliced peaches on top and press down gently for even coverage.

Cover with plastic wrap and refrigerate for at least 4 hours to set.

Once set, slice into squares and serve chilled, garnished with whipped cream or a mint leaf if desired.