Step 1: In a large mixing bowl, beat the softened cream cheese with an electric mixer until light and fluffy. Add the granulated sugar, lemon juice, lemon zest, and vanilla extract. Continue beating until the mixture is smooth and well combined, scraping down the sides of the bowl as needed.
Step 2: In a separate, chilled bowl, whip the very cold heavy cream with an electric mixer on high speed until stiff peaks form. Be careful not to over-whip, which can turn it into butter.
Step 3: Gently fold the whipped cream into the cream cheese mixture using a spatula. Mix until just combined, being careful not to deflate the whipped cream. The goal is a light and airy consistency.
Step 4: Pour the cheesecake mixture into the prepared graham cracker crust. Spread evenly with a spatula.
Step 5: Cover the cheesecake loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow it to set completely. The longer it chills, the firmer and more delicious it will be.
Step 6: Before serving, you can optionally garnish with fresh berries, additional lemon zest, or a dollop of whipped cream. Slice and enjoy your taste of nostalgia!