In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are well-coated and resemble wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 30 minutes to set.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully combined.

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 and smooth.

Pour the cream cheese mixture over the chilled crust in the springform pan, spreading it evenly. Smooth the top with a spatula.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Before serving, top with fresh fruit or your favorite fruit topping if desired. Carefully remove the sides of the springform pan and slice the cheesecake into wedges.