1. Make the Crust:  

1. Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.

2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.

3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed cup to compact the crust evenly. Chill the crust in the refrigerator while preparing the filling.

2. Prepare the Filling:  

1. In a large mixing bowl, beat the softened *Philadelphia cream cheese* and powdered sugar together until smooth and creamy. Add the vanilla extract and mix well.

2. In a separate bowl, whip the cold heavy cream using a hand mixer or stand mixer until soft peaks form.

3. Gently fold the whipped cream into the cream cheese mixture. Be careful not to overmix to maintain the light and airy texture.

3. Assemble the Cheesecake: 

1. Spoon the filling onto the prepared crust and spread it evenly with a spatula. Smooth the top for a clean finish.

2. Cover the pan with plastic wrap and refrigerate for at least 4–6 hours, or overnight, to allow the cheesecake to set.

4. Add Toppings and Serve:  

1. Before serving, remove the cheesecake from the springform pan.

2. Add your favorite toppings, such as fresh berries, chocolate drizzle, or whipped cream.

3. Slice with a sharp knife (warmed in hot water for clean cuts) and serve chilled.