In a mixing bowl, combine the graham cracker crumbs and melted butter until well combined.

Firmly press the crust mixture into the bottom and up the sides of a 9-inch pie dish.

Place the crust in the refrigerator for about 10 minutes to set.

In a mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.

Gently fold the cookie butter into the whipped cream mixture until fully combined.

Stir in the ground cinnamon.

Spoon the cookie butter filling into the chilled crust, spreading it evenly.

Return the pie to the refrigerator for at least 2 hours to set completely.