In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Refrigerate for about 10 minutes to allow the crust to set while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add in the sour cream, lemon juice, powdered sugar, and vanilla extract. Continue mixing until the mixture is fluffy and well combined, scraping down the sides of the bowl as needed.

In a separate bowl, pour in the heavy whipping cream and whip it with a mixer on high speed until stiff peaks form, which usually takes about 3-4 minutes. Be careful not to overwhip, as it can turn grainy. Gently fold the whipped cream into the cream cheese mixture until just combined.

Once the cream cheese filling is ready, take the chilled crust from the refrigerator. Pour the creamy mixture over the graham cracker crust, using a spatula to smooth the top. Cover the springform pan with plastic wrap and refrigerate for at least 6 hours or overnight.

After chilling, carefully release the cheesecake from the springform pan. Use a sharp knife to slice it into wedges, and serve each piece chilled. You can top your No Bake Cheesecake with fresh berries, fruit compote, or a drizzle of chocolate.