Mix graham cracker crumbs, melted butter, and white sugar in a bowl until well incorporated and crumbly.

Press mixture into a 9-inch pie plate, forming the crust and going up the sides as much as possible.

In a bowl, beat cream cheese, powdered sugar, and vanilla with an electric mixer until smooth and spreadable.

In a chilled glass or metal bowl, beat heavy whipping cream with an electric mixer until soft peaks form.

Fold the whipped cream into the cream cheese mixture until smooth.

Pour the filling into the prepared crust and smooth the top with a spatula.

Refrigerate the cheesecake until firm, which takes about 2 to 3 hours.