Step 1: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until evenly coated and press firmly into the bottom and sides of an 8 or 9-inch pie plate. Chill in the refrigerator for about 10 minutes to set.

Step 2: In a large mixing bowl, combine softened cream cheese and granulated sugar. Beat on medium speed until smooth and creamy, about 2-3 minutes. Add vanilla extract and mix for another minute.

Step 3: In a separate bowl, whip cold heavy cream on high speed until stiff peaks form, about 3-5 minutes.

Step 4: Gently fold the whipped cream into the cream cheese mixture in three additions, maintaining airiness.

Step 5: Pour the creamy filling into the chilled graham cracker crust and smooth the top. Cover with plastic wrap.

Step 6: Chill the cheesecake in the refrigerator for a minimum of 2 hours or overnight for the best texture.

Step 7: Once set, slice and top each slice with canned pie filling, fresh fruit, or whipped cream.