In a medium bowl, combine finely crushed graham cracker crumbs with melted butter until fully mixed. Press the crumb mixture evenly into the bottom of an 8 or 9-inch pie plate. Refrigerate for about 15–20 minutes until firm.

In a large mixing bowl, beat softened cream cheese and granulated sugar together until smooth. Add vanilla extract and continue mixing. Pour in cold heavy cream and whip until thick and fluffy.

Remove the crust from the refrigerator and pour the cream cheese mixture into the crust, smoothing the top. Swirl gently for an appetizing finish.

Cover the cheesecake with plastic wrap and refrigerate for at least 2 hours, preferably overnight, for flavors to meld and filling to set.

Slice and serve with your favorite topping. Enjoy your refreshing dessert!