Line your 9x9 inch pan with parchment paper, leaving some overhang for easy removal.
Place the graham cracker crumbs in a mixing bowl and pour in the melted butter. Use a spatula to stir until the crumbs are evenly coated and resemble damp sand.
Press the graham cracker mixture firmly into the bottom of your prepared pan, creating an even crust. Use the back of a spatula or a glass to smooth it out, then pop it into the fridge for about 15 minutes to chill.
In a large bowl, beat the softened cream cheese with a hand mixer or whisk until smooth and creamy, about 2 minutes. It should be fluffy and free of lumps.
Add the granulated sugar and vanilla extract to the cream cheese and continue beating until fully incorporated and silky.
Pour in the lemon juice and mix again, brightening the flavor and slightly thinning the mixture.
In a separate bowl, whip the heavy cream until soft peaks form—listen for a gentle swish and see the cream holding shape.
Gently fold the whipped cream into the cream cheese mixture using a spatula, combining carefully to keep the filling light and airy.
Spread the creamy filling evenly over the chilled crust, smoothing the top with a spatula for a neat finish.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the filling is set and slightly firm to the touch.
Once chilled and firm, lift the cheesecake out of the pan using the parchment overhang. Slice into squares, serve chilled, and enjoy the rich, creamy texture.