Mix graham cracker crumbs and melted butter in a bowl until combined, then press firmly into an 8 or 9-inch pie plate and refrigerate for at least 30 minutes.

Beat together softened cream cheese, granulated sugar, and vanilla extract until smooth and free of lumps for 2-3 minutes.

Whip cold heavy cream with a hand mixer until stiff peaks form, then gently fold it into the cream cheese mixture until fully incorporated.

Pour filling over the chilled crust, spread evenly, cover with plastic wrap, and refrigerate for at least 2 hours or overnight to set.

Slice and serve chilled, topping each slice with canned pie filling or whipped cream if desired.