Make the crust.

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated, then press the mixture firmly into the bottom of an 8x8 dish. Place in the freezer while you prepare the filling.

Mix the cream cheese layer.

In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy. Fold in 1 cup of Cool Whip. Spread this mixture evenly over the chilled crust.

Prepare the pudding layer.

Whisk together the cheesecake pudding mixes and milk until thickened. Gently fold in 1 cup of Cool Whip, along with crushed Fruit Loops and a handful of whole Fruit Loops for crunch. Sprinkle a few extra Fruit Loops on top of the cream cheese layer, then spread the pudding mixture evenly over it.

Finish with whipped topping.

Spread the remaining Cool Whip over the pudding layer for a fluffy, creamy topping. Add a final sprinkle of Fruit Loops for a colorful finish.

Chill and serve.

Refrigerate the dessert for at least 4 hours, or until set. Slice into squares and enjoy!