Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Press this mixture firmly into the bottom and sides of a 9-inch tart pan. Bake for 8-10 minutes until golden, then cool completely.

Wash the ripe peaches under cold running water. Cut them in half, remove the pits, and slice into ½-inch wedges.

In a large mixing bowl, pour heavy cream and add powdered sugar and vanilla extract. Whip the mixture on high speed until soft peaks form, about 3-5 minutes.

Layer the sliced peaches in a circular pattern over the bottom of the cooled tart crust. Spoon the whipped cream mixture on top of the peaches, spreading it evenly.

Cover the tart with plastic wrap and refrigerate for at least 1 hour to allow it to set.

Garnish with fresh mint leaves before serving. Cut the tart into wedges and serve immediately.