Combine the graham cracker crumbs with melted butter in a bowl and stir until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly into the bottom of a springform pan, smoothing the surface with the back of a spatula. Chill the crust in the fridge for 15 minutes to set.
In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy, about 2-3 minutes, using a mixer or whisk.
Add lemon juice and vanilla extract to the cream cheese mixture, and beat until well combined.
In a separate chilled bowl, whip the heavy cream until soft peaks form, which takes about 3-4 minutes with a mixer.
Gently fold the whipped cream into the cream cheese mixture, using a spatula, until smooth and evenly combined, being careful not to deflate the airiness.
Pour the creamy filling over the chilled crust, smoothing the top with a spatula for an even surface.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, until the filling is firm and set.
Once chilled and set, remove the cheesecake from the fridge, release the sides of the springform pan, and transfer to a serving plate.
Slice with a warm knife, wiping between cuts for clean slices, and enjoy this dense, creamy dessert with a crunchy crust.
