Step 1: Prepare the crust. In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until all crumbs are moistened.
Step 2: Press the crust mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or your fingers to create an even layer. Place in the refrigerator to chill while you prepare the filling.
Step 3: Make the cheesecake filling. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Step 4: Add the powdered sugar and vanilla extract to the cream cheese. Beat on low speed until combined, then increase to medium and beat until light and fluffy, scraping down the sides of the bowl as needed.
Step 5: In a separate chilled bowl, whip the heavy cream with an electric mixer on high speed until stiff peaks form.
Step 6: Gently fold the whipped cream into the cream cheese mixture using a spatula, until just combined and no streaks remain. Be careful not to overmix, as this will deflate the cream.
Step 7: Pour the cheesecake filling over the chilled crust in the springform pan. Spread evenly with a spatula. Cover loosely with plastic wrap.
Step 8: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.
Step 9: Before serving, arrange the fresh sliced strawberries, blueberries, and peach slices over the top of the cheesecake. If desired, lightly brush the fruit with honey or maple syrup for a glossy finish.
Step 10: Carefully remove the cheesecake from the springform pan, slice, and serve immediately. Enjoy your refreshing summer dessert!