Prepare the Crust:

1. Combine the graham cracker crumbs, sugar, and melted butter in a medium-sized bowl. Mix until evenly coated and sticks together when pressed.

2. Press the mixture firmly into the bottom of a 9×13-inch baking dish, ensuring an even layer. Set aside.

Prepare the Filling:

1. Beat the softened cream cheese with the powdered sugar in a large mixing bowl until smooth and creamy.

2. Add the whipped topping and vanilla extract, then beat until combined and fluffy.

3. Spread the cream cheese mixture evenly over the graham cracker crust. Refrigerate while preparing the topping.

Prepare the Topping:

1. In a medium saucepan, combine granulated sugar, cornstarch, and cold water. Stir well and bring to a boil over medium heat. Let it boil for 1-2 minutes until it thickens.

2. Remove from heat, then stir in the Peach Jello. Optionally, add orange food coloring for a more vibrant peach color.

3. Let the peach mixture cool for 10 minutes, then gently fold in the sliced peaches.

4. Pour the peach topping over the cheesecake layer, spreading it evenly with a spatula.

5. Refrigerate for at least 4 hours, or until set.

Garnish and Serve:

1. Before serving, garnish with additional whipped topping if desired.

2. Slice and serve chilled.