In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press into the bottom of a 9-inch springform pan and refrigerate for 10 minutes.

In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy.

In a separate bowl, whip the heavy cream to stiff peaks, then gently fold into the cream cheese mixture.

Pour the cheesecake filling over the chilled crust and spread evenly. Chill covered for at least 6 hours or overnight.

After chilling, release from the springform pan, slice, and serve with desired toppings.