In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 15 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.

Pour the cheesecake filling over the chilled crust and smooth the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Once set, remove the cheesecake from the springform pan. Top with fresh fruit or your favorite fruit topping before serving.