In a mixing bowl, combine the graham cracker crumbs and melted butter.

Press the mixture into the bottom of a 9-inch springform pan to form the crust.

In another bowl, beat the cream cheese until smooth.

Gradually add the powdered sugar and vanilla extract, mixing well.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until combined.

Pour the filling over the crust in the springform pan.

Smooth the top with a spatula.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours.

Once set, remove from the pan and top with fresh berries before serving.