Prepare the Crust: In a medium bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Refrigerate while preparing the filling.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined, being careful not to deflate the whipped cream.
Assemble the Cheesecake: Pour the cheesecake filling over the prepared graham cracker crust and spread it into an even layer. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to set.
Serve: Once set, remove the cheesecake from the springform pan and serve chilled. Top with fresh fruit or chocolate syrup if desired.
