In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly moistened.

Press the mixture into the bottom of a 9x13 inch baking dish. Refrigerate while you prepare the filling.

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

Add the vanilla extract and mix to combine.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

In a saucepan, combine the blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries soften and release their juices, about 5-7 minutes.

Spread half of the cheesecake filling over the graham cracker crust. Top with half of the blueberry mixture.

Repeat layers: remaining cheesecake filling, then remaining blueberry topping.

Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set.

Cut into squares and serve. Garnish with fresh blueberries, if desired.