Preheat your oven to 350°F. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well coated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes until lightly golden. Remove from the oven and let cool completely.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and continue to beat until well combined.

In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

In a small bowl, dissolve the instant coffee granules in the cooled brewed coffee. Slowly fold the coffee mixture into the cream cheese and whipped cream mixture until evenly blended.

Pour the coffee filling into the cooled graham cracker crust, smoothing the top with a spatula. Refrigerate the pie for at least 4 hours or until set.

Before serving, garnish with chocolate shavings or a dusting of cocoa powder if desired. Slice and enjoy!