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 15 minutes.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the Nutella, powdered sugar, and vanilla extract, and mix until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the Nutella mixture until fully incorporated. Be careful not to deflate the whipped cream.

Pour the Nutella cheesecake filling over the chilled crust and spread it evenly. Smooth the top with a spatula.

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

Before serving, garnish with chocolate shavings or a dusting of cocoa powder if desired. Carefully remove the sides of the springform pan and slice the cheesecake into wedges.