To prepare the crust, smash the graham crackers with a rolling pin or by hand until it’s mostly crumbled and only a few small chunks remain.
Mix the butter and sugar in with the crushed crackers until well combined.
Prepare a cake pan with wax paper or butter spray and press the crust mix into the pan in a thin layer. Refrigerate while you are preparing the filling.
To prepare the Dalgona coffee, whip the instant coffee, hot water and sugar together until fluffy stiff peaks form and the mix turns a light brown or tan color. Set aside.
To prepare the filling, beat the cream cheese in a large mixing bowl with an electric mixer or by hand until the it becomes creamy and light.
Beat in the powdered sugar and vanilla extract until smooth.
Fold in the Dalgona mix and cool whip.
Remove the crust from the fridge, pour the filling into the pan and spread evenly.
Refrigerate for 4 hours before serving.
Drizzle wth chocolate syrup for added taste.