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Crush the graham crackers in a food processor until they become fine crumbs. No food processor? Place the crackers in a zip-top bag and crush them with a rolling pin or the bottom of a cup.
Pour in the melted butter and mix with a fork until all the crumbs are evenly coated.
Spray a 9-inch pie dish or springform pan with nonstick cooking spray, then firmly press the crumb mixture into the bottom. Use the bottom of a measuring cup or glass to pack the crust tightly. If using a pie dish, gently press some of the crust up the sides.
Refrigerate while you prepare the filling.
In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla until thick, almost reaching stiff peaks.
Add the softened cream cheese and mix on low speed until smooth, creamy, and free of lumps.
Spread the cheesecake filling evenly over the chilled crust and smooth the top with a spatula.
Cover and refrigerate for 4–6 hours, or overnight for the best texture.
Top with fresh strawberries, blueberry, raspberries, or any of your favorite berries before serving.