In a small bowl, combine the graham cracker crumbs and melted butter until thoroughly mixed. Press this mixture firmly into the bottom of an 8 or 9-inch pie plate, creating an even layer. Refrigerate the crust for about 30 minutes, allowing it to set and firm up while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese and granulated sugar together using a hand mixer on medium speed until the mixture is smooth and creamy, about 3-4 minutes. Scrape down the sides of the bowl to ensure no lumps remain.

Gradually incorporate the vanilla extract into the cream cheese mixture, blending for an additional minute. Then, add the heavy cream in increments while continuing to whip on medium speed, mixing until the filling is thick and airy, another 3-5 minutes.

Pour the creamy filling into your chilled graham cracker crust, using a spatula to spread it evenly and smoothing the top. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight for best texture.

Once set, carefully remove the cheesecake from the refrigerator. Slice it into wedges and serve cold, topping each slice with your choice of canned pie filling or fresh fruit.