Preheat the oven to 350º and lightly spray a 9" or 10" pie plate with cooking spray. 

In the bowl of a food processor, add the graham crackers and sugar and process until the crackers are ground fine. *This can also be done by placing the crackers into a resealable bag and crushing them with a rolling pin.

Add the melted butter and pulse until the cracker crumbs are evenly moistened and clumping.

Pour the crumbs into the pie plate and press into a compact and even layer. Use a flat bottomed glass to help tamp down the crust. Press the graham crackers up the side of the pie plate as well, packing the crumbs together as tightly and evenly as possible. Make sure the edges where the bottom and sides of the pie plate meet are thick and sturdy.

Bake your graham cracker crust in a 350º oven for 10-15 minutes for no bake fillings. The crust should be golden brown and smell toasty. For baked fillings, reduce the time to 10-12 minutes until the crust is barely turning brown.

Allow to cool slightly before adding filling. The crust can be lightly warm, but not hot.