In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until you achieve a wet sand-like consistency.

Press this mixture evenly into the bottom of a 9-inch springform pan.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy.

Gradually add the powdered sugar and vanilla extract, continuing to beat until everything is well combined.

In a separate bowl, whip the heavy cream until it forms stiff peaks.

Gently fold the whipped cream into the cream cheese mixture.

Pour the cheesecake filling over your prepared crust and smooth the top with a spatula.

Let it chill for at least 4 hours (or overnight).

Once set, remove the springform pan and slice your cheesecake. Top with fresh fruit, chocolate shavings, or a dollop of whipped cream.