Prepare the crust: In a medium bowl, mix the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish.

Pre-bake the crust: Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes until slightly golden. Remove from the oven and let cool completely while preparing the filling.

Make the yogurt base: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually beat in the sweetened condensed milk, vanilla extract, and Greek yogurt until fully combined and lump-free.

Whip the cream: In a separate, chilled bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the yogurt mixture in two additions until just combined, trying not to deflate the volume.

Assemble and freeze: Pour the no-churn yogurt filling into the cooled graham cracker crust, spreading evenly. Cover the pie loosely with plastic wrap and freeze for a minimum of 6 hours, or preferably overnight, until firm.

Serve: Before serving, let the pie sit at room temperature for 5-10 minutes to temper slightly. Top with fresh berries or desired toppings and slice immediately.