In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted salted butter. Mix until the crumbs are well coated and the mixture resembles wet sand. Press this mixture into the bottom and up the sides of a 9-inch springform pan. Chill in the refrigerator for about 30 minutes.

In a large mixing bowl, beat Philadelphia cream cheese with granulated sugar and vanilla extract using an electric mixer on medium speed until creamy and free of lumps, about 2 minutes. Gradually add sour cream and fresh lemon juice, mixing until smooth.

In a separate bowl, whip cold heavy whipping cream with powdered sugar until stiff peaks form, about 3-4 minutes.

Gently fold half of the whipped cream into the cream cheese mixture. Add the remaining whipped cream and fold again until fully incorporated, being careful not to overmix.

Pour the cream cheese mixture into the prepared crust and smooth the top with a spatula. Chill covered with plastic wrap in the refrigerator for at least 5-6 hours, or preferably overnight.

Once chilled, carefully remove from the springform pan. Slice with a hot knife for clean edges. Serve chilled, topped with fresh fruit or whipped cream if desired.