Mix whipped topping, sour cream, sugar, and vanilla together in a large bowl until blended.
Place cream cheese pieces on a microwave-safe plate. Microwave on Medium at 30-second intervals until warm and soft, about 1 minute.
Mix cream cheese into whipped topping with an electric bender on medium speed until light and fluffy, about 2 minutes. Pour into graham cracker crust, smoothing the top.
Refrigerate cheesecake until set, 4 to 5 hours.
