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Mix together graham cracker crumbs, melted butter and sugar until evenly combined. Press into a 9-inch springform pan, pressing 1-2 inches up the side of the pan. Chill until ready to use.
In an electric stand mixer, beat cream cheese until smooth and creamy, about 2 minutes.
Add lemon juice, lemon zest, vanilla extract, and sugar. Mix until well combined.
Pour in heavy cream and mix on high for 3-4 minutes until super thick and creamy.
Spread cheesecake into prepared pan and chill for at least 4 hours, overnight is best.
To make whipped topping, beat heavy cream until you have soft peaks. Add sugar and vanilla and beat until stiff peaks.
Top with the whipped topping, you can use a piping bag to decorate with swirls or just spread across the top. Top with lemon slices if desired.