In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.

Press this mixture evenly into the bottom of a 9-inch springform pan to create a solid crust.

In another bowl, beat the softened cream cheese until it’s smooth and creamy.

Gradually add the powdered sugar and vanilla extract, mixing well.

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

Gently fold the whipped cream into the cream cheese mixture.

Pour the creamy filling over the prepared crust. Use a spatula to smooth the top.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight for best results.

Once it’s perfectly chilled, remove the cheesecake from the springform pan. Top with fresh berries and whipped cream if desired.