Preheat the oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers with melted butter until it resembles wet sand. Press into a pie dish and bake for 8-10 minutes or until golden. Allow to cool.

In a large bowl, beat softened cream cheese until smooth. Gradually add sugar and mix for 2-3 minutes. Fold in Cool Whip and diced peaches until well combined.

Pour the cheesecake filling into the cooled crust and spread evenly with a spatula. Ensure top is level and smooth.

Cover cheesecake with plastic wrap and freeze for at least 6 hours until firm. Test for doneness by gently pressing the surface.

Remove cheesecake from the freezer and let it sit at room temperature for 10 minutes before slicing. Garnish with peach slices if desired.