In a medium bowl, combine the graham cracker crumbs with melted butter until evenly moistened. Press the mixture firmly into the bottom of an 8 or 9-inch pie plate. Refrigerate for 15–20 minutes to set.

In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together on medium speed until smooth, about 2–3 minutes.

In a separate, chilled bowl, whip the cold heavy cream until stiff peaks form, approximately 3–5 minutes.

Gently fold the whipped heavy cream into the cream cheese mixture in thirds, using a spatula to retain airiness.

Pour the creamy filling over the chilled crust and smooth the top. Tap the pie plate to remove any air bubbles.

Cover with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.

When ready to serve, remove from the refrigerator, top with canned pie filling or fresh fruit, slice, and serve cold.