Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish to form an even crust. Chill in the refrigerator while preparing the filling.
Make the Filling:
In a large bowl, beat the cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and silky.
Whip the Cream:
In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined and light.
Assemble the Cheesecake:
Pour the filling over the prepared crust and smooth the top with a spatula.
Chill:
Refrigerate for at least 4 hours, or until fully set.
Serve:
Serve plain, or add fresh berries, chocolate shavings, or a fruit compote for an elegant finish.
