Begin by crushing the graham crackers into fine crumbs if making your own, or use store-bought crumbs. Place them in a mixing bowl and pour in the melted butter and sugar. Mix until the crumbs are evenly coated and clump together slightly.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan using your fingers or the back of a spatula. Once evenly spread, set aside to firm up as you prepare the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer or whisk until smooth and creamy, about 2-3 minutes. The mixture should look fluffy and free of lumps.
Add lemon juice, vanilla extract, and continue mixing to incorporate. Then, gradually add the sugar and mix until well combined.
In a separate bowl, whip the chilled heavy cream until soft peaks form, meaning it holds gentle peaks when the whisk is lifted.
Gently fold the whipped cream into the cream cheese mixture using a spatula, incorporating it slowly to keep the filling light and airy.
Pour the smooth filling over the prepared crust in the pan, then use a spatula to gently spread and smooth the top for an even surface.
Cover the cheesecake with plastic wrap and place it in the fridge. Chill for at least 4 hours, preferably overnight, until the filling is firm and set.
Once set, remove the cheesecake from the fridge and run a knife around the edges before unclasping the springform pan. Slice and serve your beautiful, creamy dessert.
