Mix graham crackers, butter, and white sugar together in a medium bowl until well combined; press mixture into the bottom of a 9x13-inch baking dish. Chill crust in the refrigerator until firm, about 1 hour.

Beat cream cheese and confectioners' sugar together in a large bowl until light and fluffy, 2 to 3 minutes. Fold in whipped topping until incorporated.

Spread cream cheese mixture evenly onto crust; top with blueberry pie filling. Chill in the refrigerator until firm, 4 hours or overnight.