In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press into the bottom of a 9-inch springform pan. Refrigerate for 10 minutes.

In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add powdered sugar and vanilla extract, mixing until combined.

In a separate bowl, whip heavy cream until stiff peaks form, about 3-5 minutes. Gently fold whipped cream into cream cheese mixture.

Pour the filling over the crust and smooth the top with a spatula. Refrigerate to chill for at least 6 hours or overnight.

Once chilled, release from the springform pan, slice, and serve with optional toppings like fresh berries or chocolate drizzle.