In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until evenly moistened.

Firmly press the mixture into the bottom of a 9-inch springform pan to create an even crust.

Refrigerate the crust while preparing the filling.

In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.

Mix in the vanilla extract until fully incorporated.

Gently fold the whipped heavy cream into the cream cheese mixture until light and fluffy.

Pour the filling over the chilled crust and spread evenly using a spatula.

Refrigerate the No-Bake Peach Blueberry Cheesecake for at least 4 hours or overnight until fully set.

Before serving, decorate with fresh peach slices, blueberries, and a generous drizzle of peach and blueberry sauce.