In a bowl, mix together the graham crackers with melted butter and the 3 tablespoons sugar.
Press into a 9 inch springform pan (bottom and sides). Place in refrigerator until ready for use.
In another bowl, beat cream cheese, 1 cup sugar, and vanilla with an electric mixer until smooth.
In a separate bowl, use the mixer to whip the cream to stiff peaks, then gently fold it into cream cheese mixture. Gently spread the filling into the crust.
Refrigerate at least 4 hours before serving.
Notes
Makes 1 9-inch cheesecake.
Enjoy this simple cheesecake as-is or top it with your favorite fresh fruit, pie filling, or sauce before serving.