Combine the graham cracker crumbs, granulated sugar, and salt in a medium bowl. Pour in the melted butter and stir until the mixture resembles wet sand and holds together when pressed between your fingers.

Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan using the flat bottom of a measuring cup. Refrigerate for at least 20 minutes while you prepare the filling.

In a large bowl, beat the softened cream cheese with a hand mixer on medium speed for 2–3 minutes until completely smooth and fluffy. Scrape down the sides of the bowl at least once.

Add the sifted powdered sugar, lemon juice, and vanilla extract. Beat on medium speed for 1–2 minutes until fully incorporated and smooth.

In a separate clean, cold bowl, whip the cold heavy cream on medium-high speed until stiff peaks form, about 3–4 minutes.

Add the whipped cream to the cream cheese mixture in two additions. Fold gently with a rubber spatula in large sweeping strokes until no white streaks remain. Do not overmix.

Spoon the filling over the chilled crust and smooth the top with an offset spatula. Tap the pan gently on the counter once or twice to release air bubbles.

Cover tightly with plastic wrap and refrigerate for a minimum of 6 hours — overnight (8–12 hours) is strongly recommended for a clean, firm slice.

Run a thin knife around the edge of the cheesecake, release the springform latch, and transfer to a serving plate. Add your chosen topping just before serving.