1. Make the Graham Cracker Crust

• In a medium bowl, mix together graham cracker crumbs, melted butter, and 2 tablespoons sugar until evenly combined.

• Press the mixture firmly into the bottom of a 9×9-inch baking dish to form an even crust.

• Refrigerate for at least 20 minutes to set.

2. Prepare the Cream Cheese Filling

• In a separate bowl, beat the softened cream cheese until smooth and creamy.

• Add powdered sugar and vanilla extract, mixing thoroughly.

• Gently fold in the whipped topping until the mixture is light and fully combined.

• Spread the cream cheese mixture evenly over the chilled crust.

3. Cook the Rhubarb Topping

• In a saucepan over medium heat, combine chopped rhubarb, sugar, cornstarch, and water.

• Stir continuously and cook until the mixture thickens and bubbles, about 5–7 minutes.

• Remove from heat and let cool slightly.

4. Assemble the Dessert

• Once the rhubarb topping has cooled, spread it gently over the cream cheese layer.

• Cover and refrigerate the dessert for at least 4 hours or overnight for the best texture and flavor.

5. Serve and Enjoy

• Slice into squares and serve chilled as a refreshing dessert perfect for summer or any time you crave a fruity treat.