Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate or springform pan.

Crush the sugar free graham style crackers into very fine crumbs, almost like sand, using a food processor or a sealed bag and rolling pin. Measure 1 1/2 cups of crumbs into a medium mixing bowl.

Add the granular sugar free sweetener, ground cinnamon, and salt to the crumbs. Whisk or stir until the dry ingredients are evenly combined.

Drizzle the vanilla extract over the crumb mixture, then pour in the melted butter. Stir with a fork or spatula until all crumbs are evenly moistened and the mixture holds together when pressed between your fingers.

Transfer the crumb mixture to the prepared pan. Spread it out evenly, then press it firmly across the bottom and up the sides using the bottom of a measuring cup or glass to create a compact, even layer.

For a baked crust, place the pan on the center rack and bake for 8 to 10 minutes, or until the crust is lightly golden and feels set to the touch. Do not overbake, as sugar free sweeteners can brown quickly.

Remove the crust from the oven and let it cool completely on a wire rack before filling. For a no-bake filling, chill the crust for at least 30 minutes to help it firm up before adding the filling.

Fill with your desired cheesecake, cream pie, or mousse filling and chill according to your filling recipe’s directions.