In a bowl, combine graham cracker crumbs and melted butter.
Press the mixture into the bottom of a 9-inch springform pan to form the crust.
In a mixing bowl, beat the softened cream cheese until smooth.
Add powdered sugar and vanilla extract to the cream cheese, mixing well.
In another bowl, whip the heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture gently.
Pour the cream cheese filling over the crust in the springform pan.
Smooth the top with a spatula and refrigerate for at least 4 hours.
Before serving, top with fresh berries.
Remove the cheesecake from the springform pan and slice to serve.