In a mixing bowl, combine 1 and ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter. Stir until the mixture resembles wet sand. Press this crumb mixture into the bottom of a 9-inch springform pan and refrigerate for 30 minutes.

In a large mixing bowl, beat 16 ounces of softened cream cheese until smooth and creamy. Gradually add in ½ cup of powdered sugar and 1 teaspoon of vanilla extract, mixing until combined.

Whip 1 cup of heavy whipping cream on high speed until soft peaks form, about 3-4 minutes.

Fold the whipped cream into the cream cheese mixture gently until no streaks remain.

Spoon the filling over the prepared crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

After chilling, remove the cheesecake from the springform pan and top with fresh fruits, chocolate drizzles, or whipped cream. Slice and serve cold.