In a mixing bowl, combine 1 and ½ cups of graham cracker crumbs with ½ cup of melted butter until fully incorporated. Press this mixture evenly into the bottom of a 9-inch Springform pan.

In a large mixing bowl, beat together 16 ounces of cream cheese, 1 package of instant pistachio pudding mix, and ¾ cup of powdered sugar until smooth and creamy.

In a separate chilled bowl, pour in 1 cup of heavy cream and whip until stiff peaks form, approximately 3-4 minutes.

Carefully fold the whipped cream into the cream cheese mixture using a spatula.

Spread the lightened filling over the prepared crust, smooth the top, cover with plastic wrap, and refrigerate for at least 6 hours.