In a mixing bowl, combine the gra cracker cbs, granulated sugar, and melted butter. Mix until the cbs are well-coated and have a sandy texture.

Press the mixture firmly into the bottom of a 9-inch springform pan to create the cheesecake crust. Use your fingers or the bottom of a glass to flatten it evenly.

Place it in the refrigerator to chill while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese until creamy and smooth.

Gradually add in the powdered sugar and continue to beat until well mixed.

Stir in the vanilla extract until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. This will give your cheesecake a light and fluffy texture.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated, being careful not to deflate the whipped cream.

Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.

Refrigerate the cheesecake for at least 4 hours or overnight to set. This step is crucial for achieving the right texture.

Once set, carefully remove the cheesecake from the springform pan. Serve chilled, maybe topped with fresh fruit or a drizzle of chocolate, and enjoy!