Add the graham crackers and sugar to the base of a food processor.

Process the graham crackers until crushed finely.

Add the graham cracker crumbs to a medium sized bowl and pour in the melted butter.

Use a silicone spatula to combine the graham cracker crumbs and butter together until all of the crumbs are moistened.

Add the graham mixture to the bottom of a standard pie plate. Evenly spread the graham crackers around, and press them lightly into the edges and bottom of the plate. Smooth over and firmly pat down with your fingers.

Place the pie plate in the fridge and let chill for approximately 10 minutes.

Add the softened cream cheese and nutella to a large mixing bowl.

Use a hand mixer to whip the nutella and cream cheese together until uniform, smooth, and fluffy.

Add the thawed whipped topping to the bowl.

Gently fold in the whipped topping until the mixture is completely smooth.

Remove the chilled pie crust from the fridge and add the nutella pie filling into the crust. Gently spread it evenly over the crust.

Cover tightly with plastic wrap and return to the fridge to chill for at least 4 hours.

If you are choosing to make the Nutella ganache for topping the pie, allow the pie to chill for 1-2 hours before preparing.

To prepare the Nutella ganache, add the Nutella to a small bowl.

Pour in 2 tablespoons of heavy cream and stir well to incorporate. Keep adding heavy cream, little by little and stirring in between additions, until you reach a pourable consistency.

Immediately drizzle over the Nutella pie, and allow to chill for the remaining time. You may also choose to serve the Nutella ganache drizzle over each individual serving instead. In that case, wait for the pie to finish chilling the full 4 hours.