In a mixing bowl, combine graham cracker crumbs with melted butter until the mixture resembles wet sand. Press this mixture firmly into the base of an 8 or 9-inch glass pie plate. Refrigerate for about 30 minutes to set.

In a separate mixing bowl, beat softened cream cheese using an electric mixer on medium speed until creamy. Gradually add granulated sugar and vanilla extract, mixing until fully incorporated.

In another bowl, whip the heavy cream until stiff peaks form, about 2-3 minutes. Gently fold the whipped cream into your cream cheese mixture, being careful not to deflate the whipped cream.

Pour the creamy cheesecake filling into the prepared crust, smoothing the top with a spatula. Cover and refrigerate for at least 2 hours, or overnight for best flavor.

Once chilled, remove the cheesecake from the refrigerator, cut into slices, and add canned pie filling or whipped cream on top before serving.