Preheat your oven to 325°F (160°C).
In a bowl, combine graham cracker crumbs and melted butter.
Press the mixture into the bottom of a springform pan to form the crust.
Bake the crust for 10 minutes, then let it cool.
In a large mixing bowl, beat the softened cream cheese until smooth.
Add powdered sugar, pistachio paste, and vanilla extract; mix until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Spread the cheesecake filling over the cooled crust evenly.
Chill in the refrigerator for at least 4 hours or until set.