Prepare the graham cracker crust by crushing 1 ½ cups of graham crackers and mixing with ½ cup of melted butter. Press into a 9-inch pie pan and refrigerate.

In a large mixing bowl, whip the softened cream cheese until smooth and creamy.

Gradually add the sweetened condensed milk, mixing until well blended.

Add the vanilla extract and beat until fully incorporated.

Pour the filling into the chilled graham cracker crust and spread evenly.

Cover with plastic wrap and refrigerate for at least 4 hours until set.

Slice and serve the cheesecake chilled.