Preheat oven to 175oC. In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a nine-inch square pan. Bake in preheated oven for 10 minutes. Remove from oven and allow it to cool. Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping. Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate overnight.