In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture is evenly combined. Press the mixture into the bottom of a 9-inch pie dish or a square baking dish to form a compact, even crust. Place the crust in the refrigerator to chill while you make the filling.
Make the Cream Cheese Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract. Continue beating until the mixture is well combined and smooth.
Whip the Cream:
In a separate bowl, beat the heavy whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until everything is fully combined and light.
Assemble the Dessert:
Spread the cream cheese mixture over the chilled graham cracker crust, smoothing the top with a spatula. Refrigerate the dessert for at least 4 hours, or overnight, to allow it to set.
Serve and Enjoy:
Once the dessert is chilled and firm, slice and serve. Garnish with additional lemon zest or fresh berries, if desired, for a pop of color and flavor.
Serving and Storage Tips:
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