Combine the crushed graham cracker crumbs in a bowl.

Add the melted butter and ¼ cup sugar.

Stir to combine.

Add the crumbs to the bottom of an 9-inch pie plate.

Press firmly on the bottom and up the sides a little bit.

Place the pie plate in the refrigerator to chill while you prepare the filling.

In the bowl of a stand mixer, add the cream cheese.

Beat until very soft.

Then add the milk starting with ½ cup at first and then add the remaining milk.

Finally add the 2 tablespoons sugar, vanilla and the pudding mix.

Beat for another few minutes or until everything is combined and smooth.

Remove the chilled graham cracker crumb pie crust from the refrigerator.

Pour the cheesecake filling into the crust.

Return the pie plate back to the refrigerator to chill for another 2 hours or until firm.

Garnish the top of the vanilla pudding cheesecake with whipped topping and extra graham cracker crumbs.

You could also use fresh fruit if desired.