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In a medium bowl, combine melted butter, graham crumbs, and sugar with a fork.
Press the mixture into the bottom and up the sides (about 1 ½ inches) of a 9-inch pie plate or an 8-inch springform pan. Refrigerate while preparing the filling.
Beat softened cream cheese with an electric mixer until smooth and fluffy. Add powdered sugar and vanilla extract and continue to beat until fully incorporated.
In a separate bowl, beat cold heavy whipping cream on low for 1 minute. Add the cornstarch, increase the mixer speed to high, and beat for an additional 3-4 minutes until stiff peaks form.
Fold the whipped cream into the cream cheese mixture.
Spread the cheesecake filling evenly into the prepared crust and refrigerate for at least 4 hours, or overnight.
Top with your favorite toppings and serve.