Combine cracker crumbs and butter. Stir well; set aside 2 tablespoons crumb mixture. Press remainder of crumb mixture into ungreased 12-x-8-x-2-inch baking dish. Bake at 350° for eight minutes; cool.
Place cream cheese in a large mixing bowl. Beat at high speed with an electric mixer until fluffy. Add powdered sugar; mix well and set aside. In a mixing bowl, combine whipped topping mix, milk, and vanilla; beat at high speed for four minutes. Fold whipped topping into cream cheese mixture.
Spread half of whipped topping mixture over crust. Spoon pie filling over whipped topping mixture. Spread remaining whipped topping mixture over pie filling. Sprinkle reserved crumb mixture over top. Chill for eight hours or overnight.