Combine the graham cracker crumbs and granulated sugar in a medium bowl. Pour in the melted butter and stir until all the crumbs are evenly moistened. Reserve 1/3–1/2 cup of the mixture for the topping.

Line a 9×13-inch baking dish with parchment paper. Press the remaining graham cracker mixture firmly and evenly into the bottom of the dish. Use the bottom of a flat measuring cup or drinking glass to compact the crust.

Refrigerate the crust for 30 minutes, or until chilled and firm.

Add the softened cream cheese and powdered sugar to a large mixing bowl. Beat on low to medium speed until completely smooth and creamy, scraping down the sides and bottom of the bowl as necessary.

In a separate chilled mixing bowl, whip the cold heavy cream with the vanilla extract and optional almond extract until soft but stable peaks form. Avoid overwhipping.

Gently fold the whipped cream into the cream cheese mixture until evenly combined, light, and fluffy.

Spread approximately half to two-thirds of the cream filling over the chilled graham cracker crust, smoothing it all the way to the edges.

Arrange the sliced fresh peaches in a single, even layer over the cream filling.

Carefully spread the remaining filling over the peaches and smooth the surface without pressing too firmly.

Sprinkle the reserved graham cracker crumbs evenly over the top.

Cover the baking dish tightly with plastic wrap. Refrigerate the Peaches and Cream Dessert for at least 2 hours. For cleaner slices and the best texture, chill it for 3–4 hours or overnight.

Slice into squares and serve chilled.