If starting with whole graham crackers, pulse them in a food processor until they become fine, uniform crumbs. Skip this step if using pre-made graham cracker crumbs.

In a medium-sized mixing bowl, combine the graham cracker crumbs, granulated sugar, and brown sugar. Stir well to distribute the sugars evenly.

Drizzle the melted butter over the crumb mixture. Using a fork, thoroughly mix until all crumbs are evenly moistened and resemble wet sand.

Transfer the mixture into a pie plate or springform pan. Use the flat bottom of a measuring cup to press the crust firmly into the base of the pan. If making a pie crust, gently press the crumbs up the sides, using your fingers to compact them securely.

For a pre-baked crust, bake at 350°F (175°C) for 10-13 minutes, then let it cool completely before adding any filling. If using this crust in a baked dessert, follow the specific baking instructions of that recipe. For a no-bake dessert, place the crust in the refrigerator or freezer for 10-20 minutes until set before filling.