Preheat your oven to 350°F (175°C).

In a mixing bowl, combine graham cracker crumbs, granulated sugar, melted unsalted butter, and vanilla extract. Mix until well incorporated.

Press the mixture firmly into the bottom of your baking dish.

In another bowl, beat the softened cream cheese using an electric mixer on low speed until smooth. Gradually add sugar, mixing continuously.

Incorporate vanilla extract and room-temperature eggs one at a time, blending gently after each addition.

Pour the cheesecake filling over the prepared crust and spread it evenly.

Bake for 22-25 minutes. The center should jiggle slightly while the edges are set.

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 45-60 minutes.

Transfer the cheesecake to the refrigerator and chill for at least four hours, preferably overnight.

Add your favorite toppings before serving, such as fresh berries or chocolate drizzle.