In a medium mixing bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix until the crumbs are fully moistened. Press this mixture into the bottom of a springform pan and refrigerate for about 30 minutes.

In a large mixing bowl, beat softened cream cheese until smooth. Incorporate sour cream, lemon juice, powdered sugar, and vanilla extract until fluffy.

In a separate bowl, whip heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Pour the creamy filling over the chilled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

Once set, remove from the springform pan and slice into wedges. Serve chilled with your favorite toppings.