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In a small bowl, mix together the crust by mixing the crumbs, melted butter, and sugar. It should have the consistency of wet sand and hold its shape when pressed together, if not, add a tiny bit more melted butter. Press the crust into a large ramekin. Set aside.
In a medium bowl bowl, mix together the cream cheese, sugar, and vanilla until smooth. You can use an electric mixer or rubber spatula to do this.
In a separate bowl, whip the chilled heavy cream until stiff peaks form. It’s easiest to do this with an electric mixer but you can do it by hand with a whisk.
Fold the whipped cream into the cream cheese mixture until combined.
Pour the filling on top of the graham cracker crust and spread into an even layer. To set up, chill in the fridge for at least 30 minutes or 4-5 hours is even better.