In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of a 9x13-inch pan. Refrigerate while preparing the next layer.

In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and beat until light and fluffy. Gently fold in 1 cup whipped topping. Spread evenly over the chilled crust.

In another bowl, whisk together both boxes of butterscotch pudding mix and cold milk for 2 full minutes until thickened. Let stand 3–5 minutes, then carefully spread over the cream cheese layer.

Spread the remaining 2 cups whipped topping over the pudding in soft swirls. Sprinkle generously with extra graham cracker crumbs.

Cover and refrigerate at least 4 hours or overnight until fully set. Cut into squares and serve cold.