Add the graham crackers to a food processor and pulse until you get a fine crumb. Then, add the softened butter and pulse until fully combined.

Press the graham cracker mixture into a pie plate in an even layer.

Combine the cream and honey in a bowl, and beat on high with an electric mixer or stand mixer until stiff peaks form, about 2-3 minutes, watching closely to make sure you don't overbeat the cream and cause any lumps to form.

Fold the vanilla extract and yogurt into the whipped cream, taking care not to deflate the whipped cream.

Pour the filling into the graham cracker crust, then refrigerate for 4 hours.

After 4 hours, remove the pie from the fridge, slice, and serve!