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Preheat your oven to 325°F (163°C).
In a mixing bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Press the mixture firmly into the bottom of your lined baking pan.
Bake for 10 minutes and let it cool slightly.
In a clean bowl, beat softened Philadelphia cream cheese until smooth and creamy. Slowly mix in the rest of the sugar, beating until fully blended and smooth.
Add the eggs one at a time, gently mixing after each to combine. Stir in vanilla extract until just combined.
Pour the cheesecake filling onto the cooled crust and smooth it out evenly with a spatula.
Bake for 30 to 35 minutes, or until the center is mostly set with a slight jiggle remaining.
Take it out of the oven and allow it to cool completely at room temperature.
Refrigerate for a minimum of 2 hours, or ideally overnight, to set fully.
Use the parchment paper to carefully lift the bars from the pan, then cut them into squares.