Step 1

In a small bowl, stir graham cracker crumbs and melted butter together to moisten. Press into an 8 or 9-inch glass pie plate and refrigerate.

Step 2

In a large bowl, mix cream cheese and granulated sugar together until smooth and well combined. Scrape the sides and mix again to ensure there are no lumps. Stir in vanilla.

Step 3

With the mixer on, add cream in four increments, letting it whip into the cream cheese after each addition. Whip 1 minute until thick and light. Scrape the sides to ensure even mixing and whip again if needed.

Step 4

Pour into prepared pie shell and smooth the top. Refrigerate 2 hours to overnight, covered in plastic wrap.

Step 5

To serve, cut into pieces and top with two tablespoons of pie filling (or whipped cream) if desired.