Combine graham cracker crumbs and melted butter in a small bowl. Mix until fully coated and resembles wet sand. Press mixture into the bottom of an 8 or 9-inch pie plate. Refrigerate for about 30 minutes to set.

In a large mixing bowl, add softened cream cheese and granulated sugar. Using an electric mixer, beat on medium speed until smooth and creamy, about 2-3 minutes. Mix in vanilla extract until fully incorporated.

Gradually add cold heavy cream to the cream cheese mixture, whipping on medium speed until thickened and forms stiff peaks, about 3-5 minutes.

Pour the creamy filling into the chilled graham cracker crust. Smooth the top with a spatula. Cover with plastic wrap or a lid to keep out fridge odors.

Chill in the refrigerator for at least 2 hours or overnight for best results.

Remove from the refrigerator, slice, and serve topped with pie filling or whipped cream if desired.