In a medium bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Press firmly into the bottom of an 8 or 9-inch pie plate and chill for at least 30 minutes to set.

In a large mixing bowl, beat softened cream cheese with granulated sugar until smooth, then stir in vanilla extract.

In a separate bowl, whip cold heavy cream on medium speed until soft peaks form.

Gradually fold the whipped cream into the cream cheese mixture until well combined and fluffy.

Pour the cheesecake filling into the chilled graham cracker crust, smoothing the top, and cover with plastic wrap. Refrigerate for a minimum of 2 hours.

Slice and serve with your choice of canned pie filling or whipped cream.