Place the graham cracker crumbs in a mixing bowl, then pour in the melted butter. Mix with a spatula until the crumbs are evenly coated and resemble damp sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even crust. Chill the crust in the refrigerator for at least 30 minutes to help it firm up.
In a large bowl, beat the softened cream cheese with an electric mixer or whisk until smooth and fluffy, about 2-3 minutes. Add the sugar and continue mixing until fully incorporated.
Stir in the lemon juice and vanilla extract, mixing until well combined. The mixture should be creamy and smooth.
In a separate bowl, whip the cold heavy cream on high speed until soft peaks form, about 2-3 minutes. Be careful not to overwhip.
Gently fold the whipped cream into the cream cheese mixture using a spatula, until no streaks remain and the filling is light and airy.
Pour the creamy filling over the chilled crust, smoothing the top with a spatula or the back of a spoon. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.
Once fully chilled and firm, run a warm knife around the edge of the pan before releasing the springform to ensure clean slices.
Slice the cheesecake into wedges, serve chilled, and enjoy the smooth, velvety texture with a crisp base.
