Place the graham crackers into a food processor a plastic bag. Pulse or use a rolling pin to crush the graham crackers until they are the same size. Measure them so you know how much butter you need. (It should be about 2 cups)
Pour the graham cracker crumbs and sugar (optional) into a large bowl. Fold in one tablespoon of melted butter for every ⅓ cup of graham cracker crumbs. Mix until the crumbs are evenly coated and firmly hold together when squeezed. If they are still too loose, add a tablespoon of water (see note).
Use a paper towel to spread the rest of the melted butter inside a 9 inch pie pan or springform pan. Make sure to get the sides.
Use the bottom of a measuring cup or glass and press firmly pack to the crumb mixture down. If you work from the middle out, the graham cracker crumbs should naturally climb up the sides of the pan. Use the sides of the cup to make sure those are firmly packed as well.
Place the pan onto a baking sheet and bake the crust in the preheated oven for 8 to 10 minutes. It is done when it begins to smell toasted and is lightly golden brown. Remove and let cool for at least 30 minutes before filling.
*If you chose to add the sugar, also add one additional tablespoon of butter to the crumb mixture.