In a medium bowl, combine graham cracker crumbs and melted unsalted butter.
Press the crumb mixture firmly into the base of a 9-inch springform pan.
Place the crust in the freezer for 15 minutes to set.
In a large bowl, beat the cream cheese and sugar until light, fluffy, and completely smooth.
Incorporate the vanilla extract into the cream cheese mixture on low speed.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Pour the filling over the prepared crust and smooth the top with a spatula.
Refrigerate for at least 6 hours until the cheesecake is firm and set.
Carefully release the springform ring before slicing and serving.