Start by mixing the graham cracker crumbs, sugar, and melted butter in a bowl.

Transfer the crumb mixture to a 9-inch springform pan and press it firmly into the bottom and up the sides.

Chill the crust in the refrigerator for about 30 minutes.

In a mixing bowl, beat the softened cream cheese until smooth.

Mix in the powdered sugar and vanilla extract 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.

Spread the cheesecake filling evenly over the chilled crust.

Refrigerate for at least 3 hours, or until set.