In a small mixing bowl, combine graham cracker crumbs with melted butter, stirring until well combined. Press this mixture firmly into the bottom of an 8 or 9-inch pie plate.

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Scrape down the sides of the bowl as needed. Add vanilla extract and mix until incorporated.

Gradually add cold heavy cream in four parts, mixing on low speed initially, then increase to high speed and whip until thickened, about 2-3 minutes.

Gently fold the whipped cream into the cream cheese mixture using a spatula.

Pour the filling into the chilled graham cracker crust, smoothing the top with a spatula. Cover with plastic wrap or aluminum foil and refrigerate for at least 2 hours.

Remove from the refrigerator, cut into slices, and top with canned pie filling, fresh fruit, or whipped cream before serving.