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Line a 9" Springform pan with parchment paper -- optional but makes for easy removal once set!
Combine graham cracker crumbs and butter and press into prepared pan, and about ½" up the sides.
In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth.
Add the powdered sugar, lemon juice, lemon zest, and vanilla and beat until smooth.
In a separate medium-sized bowl, beat the heavy cream on high until stiff peaks form. Add the whipped cream to the bowl with the cream cheese and use a spatula to gently fold it together, being careful not to deflate the cream.
Taste the filling, and add more sugar or more lemon zest if you want it sweeter or more lemony.
Pour filling into crust, cover and refrigerate until set, at least 6 hours or overnight is even better! Serve with sweetened whipped cream.