In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed.

Transfer the crumb mixture into a 9-inch springform pan or pie dish and press it down firmly to create an even layer.

In a separate bowl, beat the cream cheese with a hand mixer until smooth and creamy.

Gradually add the powdered sugar and vanilla extract to the cream cheese while mixing.

In another bowl, whip the heavy whipping cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture.

Pour the cheesecake filling over the prepared crust and spread it evenly with a spatula.

Refrigerate the cheesecake for at least 4 hours, or overnight for best results.