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Combine the crushed graham cracker crumbs in a bowl.
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Add the melted butter and ¼ cup sugar.
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Stir to combine.
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Add the crumbs to the bottom of an 9-inch pie plate.
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Press firmly on the bottom and up the sides a little bit.
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Place the pie plate in the refrigerator to chill while you prepare the filling.
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In the bowl of a stand mixer, add the cream cheese.
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Beat until very soft.
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Then add the milk starting with ½ cup at first and then add the remaining milk.
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Finally add the 2 tablespoons sugar, vanilla and the pudding mix.
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Beat for another few minutes or until everything is combined and smooth.
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Remove the chilled graham cracker crumb pie crust from the refrigerator.
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Pour the cheesecake filling into the crust.
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Return the pie plate back to the refrigerator to chill for another 2 hours or until firm.
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Garnish the top of the vanilla pudding cheesecake with whipped topping and extra graham cracker crumbs.
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You could also use fresh fruit if desired.
