In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well combined.

Press the mixture into the bottom of a 9-inch springform pan.

Refrigerate for at least 15 minutes while you make the filling.

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

Add powdered sugar and vanilla extract and beat until combined.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until combined.

Pour the filling over the prepared crust.

Refrigerate for at least 4 hours, or preferably overnight, until set.

Before serving, release the sides of the springform pan.

Slice and serve. Enjoy!