Crush the graham crackers finely in a food processor or place them in a plastic bag and crush with a rolling pin until you have about 1 1/2 cups of crumbs. Transfer to a bowl.
Gently melt the butter in a microwave or saucepan until warm and fully liquid. Pour the melted butter over the graham cracker crumbs and stir until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly into the bottom of a springform pan, using the back of a spoon or a flat-bottomed glass to create an even, compact crust. Chill in the refrigerator for about 15 minutes to set.
In a large bowl, beat the softened cream cheese with sugar and vanilla extract using a hand mixer or whisk until smooth, fluffy, and free of lumps. This takes about 2-3 minutes, and the mixture should be light and creamy.
Add the lemon juice to the cream cheese mixture and beat until well incorporated, giving the filling a bright, tangy flavor. The mixture should look glossy and smooth.
In a separate bowl, whip the heavy cream with a hand mixer until soft peaks form, about 3-4 minutes. It should be fluffy and hold gentle peaks when lifted.
Gently fold the whipped cream into the cream cheese mixture in thirds, using a spatula to keep the mixture light and airy. Take your time to avoid deflating the whipped cream.
Pour the filling over the chilled crust, smoothing the top with a spatula or offset spatula for an even surface. Cover the pan with plastic wrap.
Refrigerate for at least 4 hours, or preferably overnight, until the cheesecake is set and firm. The filling will jiggle slightly when gently shaken but should hold its shape.
Before serving, run a knife around the edge of the springform pan to loosen the cheesecake. Carefully remove the sides of the pan, then decorate with fresh berries, lemon zest, or your favorite topping. Slice with a sharp knife and enjoy the creamy, tangy goodness.
