In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and crumbly.

Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Refrigerate for 15 minutes to set.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated and smooth.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.

Pour the cheesecake filling over the chilled crust and spread it evenly. Smooth the top with a spatula.

Refrigerate the cheesecake for at least 4 hours, or until set. For best results, chill overnight.

Before serving, top the cheesecake with sliced strawberries and blueberries. Drizzle with strawberry or raspberry sauce if desired.