In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.

Stir well until the mixture resembles wet sand.

Press the mixture into the bottom of a 9x13-inch pan to form an even layer.

Place the pan in the refrigerator to set while you prepare the filling.

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

Gradually add in the powdered sugar, continuing to mix until well combined.

Add the vanilla extract and heavy whipping cream. Beat on high speed until the mixture is fully combined and has a thick, creamy consistency.

Remove the crust from the refrigerator.

Spread the cheesecake filling evenly over the prepared crust.

Smooth the top with a spatula for an even layer.

Return the pan to the refrigerator and let it chill for at least 4 hours, or overnight for best results.

Before serving, top with fresh berries or a generous drizzle of chocolate, if desired.

Cut into bars and serve chilled.