Line a 9-inch springform pan with parchment paper (optional).

Combine graham cracker crumbs and melted butter, then press firmly into the bottom and slightly up the sides of the pan.

In a large bowl, beat cream cheese until smooth.

Add powdered sugar, lemon juice, lemon zest, and vanilla extract; beat until creamy.

In a separate bowl, whip heavy cream until stiff peaks form.

Gently fold whipped cream into the cream cheese mixture.

Taste and adjust sweetness or lemon flavor if needed.

Pour filling over the crust and smooth the top.

Cover and refrigerate No Bake Lemon Cheesecake for at least 6 hours or overnight until set.

Slice, serve, and enjoy.