In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press this mixture into the bottom of a 9-inch springform pan evenly and firmly. Refrigerate the crust for at least 30 minutes.

In a large mixing bowl, blend softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy, about 2–3 minutes. In another bowl, whip the cold heavy whipping cream until stiff peaks form, roughly 3–5 minutes. Gently fold the whipped cream into the cream cheese mixture.

Pour the creamy filling over the chilled crust and smooth the top. Cover the pan with plastic wrap and refrigerate for at least 8 hours, ideally overnight.

Once set, run a knife around the edges before releasing the sides. Garnish with fresh strawberries or your choice of fruit before serving.