In a small mixing bowl, combine graham cracker crumbs and melted butter until fully moistened. Press mixture firmly into the bottom of an 8 or 9-inch pie pan and chill for at least 30 minutes.

In a large mixing bowl, beat softened cream cheese and granulated sugar together using an electric mixer on medium speed until smooth. Add vanilla extract and mix until just combined.

In a separate bowl, beat cold heavy cream until stiff peaks form, about 3-5 minutes.

Gently fold whipped cream into the cream cheese mixture in four increments until fully incorporated.

Pour the combined filling into the chilled crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 2 hours.

Before serving, slice the cheesecake into wedges and consider adding your favorite toppings.