In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan, and chill for at least 10 minutes.

In a large mixing bowl, beat softened cream cheese until smooth. Gradually add sour cream, powdered sugar, lemon juice, and vanilla extract. Mix for 2–3 minutes until fluffy and well combined.

In a clean bowl, whip heavy cream on high speed until stiff peaks form, about 3–5 minutes.

Fold the whipped cream into the cream cheese mixture gently to maintain airiness, and mix until uniform.

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

Once set, release the sides of the springform pan, slice, and serve with toppings as desired.