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

Press this crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust.

In a large mixing bowl, whip the chilled heavy cream to stiff peaks using an electric mixer.

In another bowl, beat the cream cheese and powdered sugar together until smooth and creamy, then scrape down the sides.

Add in the lime juice, lime zest, and vanilla extract. Mix until well combined.

Gently fold the whipped cream into the cream cheese mixture without deflating the whipped cream to maintain the mousse-like texture.

Pour the mousse filling into the prepared crust, spreading it evenly.

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

Once set, remove the springform pan and garnish with whipped cream and lime slices or zest.

Cut into slices and serve. Enjoy the compliments!