Prepare the crust by mixing graham cracker crumbs and melted butter.
Refrigerate the crust while preparing the filling.
In a bowl, beat the softened cream cheese and granulated sugar until smooth.
Add vanilla extract and lemon juice to the cream cheese mixture, mixing until combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Pour the filling over the chilled crust, smoothing the top.
Refrigerate the cheesecake for at least 4 hours, or overnight if possible.
Remove the cheesecake from the springform pan and serve cold, optionally topping it with fresh fruit or whipped cream.
