In a medium bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.

Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 10 minutes.

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

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

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

Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

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

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

Once set, remove the cheesecake from the springform pan. Slice and serve as is, or top with fresh fruit, chocolate sauce, or whipped cream if desired.