Combine the graham cracker crumbs and sugar until well mixed. Add the melted butter and mix with a fork until the crumbs are evenly coated with the butter. Press the mixture in the bottom and one-third up the sides of a 9-inch springform pan. Place the pan in the refrigerator for one hour before using. Variations: Use ginger snaps instead of graham crackers for a spicier crust or for cakes like pumpkin. Use chocolate wafers instead of graham crackers for a chocolate, white chocolate, or certain fruit-flavored or topped cheesecakes like raspberry, cherry, or orange. For a sweeter, moister crust use brown sugar instead of white (note: brown sugar will make the crust get soggier faster so serve the cheesecake immediately).