In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.

Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan.

Place the crust in the refrigerator while preparing the filling so it can firm up slightly.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy with no lumps remaining.

Add powdered sugar, lemon zest, fresh lemon juice, and vanilla extract, then continue mixing until fully combined and silky smooth.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the lemon cream cheese mixture until fully incorporated and fluffy.

Pour the cheesecake filling over the chilled crust and spread evenly with a spatula.

Smooth the top and refrigerate the cheesecake for at least 6 hours, or overnight, until fully set.

Once chilled and firm, remove the cheesecake from the pan and garnish with lemon slices and extra lemon zest before serving.

Slice and serve cold for the best creamy texture and fresh lemon flavor.