In a medium mixing bowl, combine the vanilla wafer crumbs, granulated sugar, and salt. Melt the unsalted butter and mix it into the dry ingredients until fully combined. Press this mixture firmly into the bottom and sides of a springform pan lined with parchment paper.

Place the crust in the refrigerator and let it chill for 30 minutes.

In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth. In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form. Fold the whipped cream into the cream cheese mixture.

Once the crust is chilled, pour the cheesecake filling into the prepared crust and smooth the top with a spatula.

Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

When ready to serve, whip heavy cream with powdered sugar and a splash of vanilla until stiff peaks form.

Spread the whipped cream over the chilled cheesecake and garnish as desired before serving.