Combine graham cracker crumbs and sugar in a medium bowl, then stir in melted butter until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan and refrigerate while preparing the filling.

In a large bowl, beat softened cream cheese until smooth and creamy, then gradually add sugar and vanilla extract, beating until well combined.

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

Gently fold the whipped cream into the cream cheese mixture until just combined, then pour the filling over the prepared crust and smooth the top with a spatula.

Cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm.

Once firm, carefully remove the sides of the springform pan, then slice and serve with your favorite toppings like fresh berries or fruit compote.