Mix graham cracker crumbs with melted butter and press into the bottom of a 9x13 inch baking dish.
In a bowl, beat cream cheese and powdered sugar until smooth.
Fold in whipped topping and spread over the crust.
Spoon blueberry pie filling evenly over the cream layer.
Top with fresh blueberries and pecans if desired.
Chill in the refrigerator for at least 2 hours before serving.