In a mixing bowl, use an electric beater to beat together the cream cheese, powdered sugar, heavy cream, vanilla extract, and cinnamon until smooth.
Using a rubber spatula, fold in the whipped topping by hand until completely combined.
Pour pie filling into the graham cracker crust and set aside.
In a small bowl, stir together brown sugar, flour, and cinnamon.
Divide butter into eight squares.
Using your fingers or a fork, work the butter into the sugar mixture, “pinching, squishing, and chopping” until it becomes coarse and crumbly.
Cover pie with crumb topping and refrigerate 6-8 hours or overnight before serving.
