In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until the mixture resembles wet sand and holds together when pressed.

Press firmly into the bottom and up the sides of a 9-inch springform pan or pie dish. Use the bottom of a measuring cup to compact the crust evenly.

Refrigerate while preparing the filling.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Add the powdered sugar and vanilla extract to the cream cheese. Beat on low speed until combined, then increase to medium-high speed and beat until the mixture is light and fluffy, about 2 minutes.

In a separate chilled bowl, pour the heavy whipping cream and add 2 tablespoons granulated sugar. Beat with clean beaters on high speed until stiff peaks form, about 3-4 minutes.

The cream should hold its shape when the beaters are lifted.

Add about one-third of the whipped cream to the cream cheese mixture. Gently fold using a rubber spatula until just combined.

Add the remaining whipped cream in two more additions, folding gently each time until no streaks remain. Be careful not to deflate the mixture.

Remove the crust from the refrigerator. Pour the filling into the prepared crust and spread it evenly with an offset spatula. Smooth the top completely.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

Before serving, run a thin knife around the edge of the springform pan to loosen the cheesecake. Remove the outer ring.

Slice with a sharp knife dipped in hot water for clean cuts. Serve chilled.