In a large mixing bowl, use an electric mixer to beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy, about 2-3 minutes.

Gently fold in the Cool Whip with a spatula into the cream cheese mixture until uniform and fluffy, about 1-2 minutes.

Carefully mix in the chopped Heath toffee bars into the creamy filling, ensuring even distribution.

Pour the filling into the chocolate graham cracker crust and spread evenly with a spatula.

Cover the pie and refrigerate for at least 6-8 hours, preferably overnight.

Once set, slice and serve chilled, optionally garnishing with whipped cream, chopped Heath bars, or caramel sauce.