Prepare the Crust:

1. Combine the Crust Ingredients: In a mixing bowl, combine graham cracker crumbs, sugar, melted butter, and a pinch of salt. Stir the mixture until the crumbs are evenly coated with butter and resemble wet sand.
2. Press the Crust Into the Pan: Transfer the mixture into the bottom of a 9-inch springform pan or pie dish. Press the crumbs down firmly with the back of a spoon or the bottom of a glass to create a flat, even layer.
3. Chill the Crust: Place the crust in the refrigerator while you prepare the cheesecake filling to allow it to firm up.

Make the Cheesecake Filling:

1. Beat the Cream Cheese: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.
2. Add the Sugar and Vanilla: Add the powdered sugar and vanilla extract to the cream cheese, and beat until well combined.
3. Whip the Heavy Cream: In a separate bowl, whip the chilled heavy cream until stiff peaks form.
4. Fold in the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
5. Add Lemon Juice (Optional): If you like a tangy flavor, add the lemon juice and stir it into the filling.

Assemble the Cheesecake:

1. Fill the Crust: Pour the cheesecake filling onto the chilled graham cracker crust. Use a spatula to smooth the top, making it even.
2. Chill the Cheesecake: Cover the cheesecake with plastic wrap or a lid and refrigerate it for at least 4 hours, or overnight, to allow the filling to set.

Add Toppings and Serve:

1. Top the Cheesecake: Once the cheesecake is set, you can add your favorite toppings like fresh fruit, whipped cream, or a drizzle of chocolate ganache.
2. Serve: Carefully remove the cheesecake from the springform pan, slice, and serve chilled.