In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate 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 incorporated.

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. Be careful not to deflate the whipped cream.

Pour the cream cheese mixture over the chilled crust in the springform pan. Smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Before serving, remove the cheesecake from the springform pan. Top with fresh fruit or your favorite fruit topping if desired. Slice and enjoy!