Beat together the cream cheese, sour cream, sugar, and vanilla until you form a smooth mixture.
Gently fold in the Cool Whip.
Pour the cheesecake filling into a store-bought graham cracker crust and smooth the top with a spoon or spatula.
Cover with plastic wrap and refrigerate for at least 4 hours to allow it to set. Preferably overnight.
Just before serving, top with your favorite cheesecake topping and enjoy!
