Preheat your oven to 350°F (175°C). In a food processor, pulse the graham cracker crumbs until fine. Combine the crumbs with granulated sugar, melted unsalted butter, and vanilla extract in a mixing bowl. Press firmly into a 9-inch springform pan. Bake for 8-10 minutes until set and golden.

In a large mixing bowl, beat softened cream cheese until smooth. Gradually add sugar and vanilla extract, blending until incorporated. Add eggs one at a time, mixing on low speed just until combined. Avoid overmixing.

Pour the cheesecake batter over the pre-baked crust, smoothing the top with a spatula. Bake for 22-25 minutes until the edges are set and the center is slightly jiggly.

Turn off the oven, leaving the cheesecake inside with the door slightly ajar for 45-60 minutes to cool gradually, which helps prevent cracks.

Cover the cooled cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight. Garnish with your favorite toppings before serving.