Stir graham cracker crumbs, sugar, and melted butter together in a bowl until the mixture resembles wet sand that holds its shape when pressed. Press firmly and evenly into the bottom and 2 cm up the sides of a 9-inch springform pan using a flat-bottomed glass. Refrigerate for 20 minutes.
Beat softened cream cheese in a large bowl on medium speed for 2 to 3 minutes until completely smooth with no lumps. Add sifted powdered sugar in two additions, beating on low after each. Scrape the bowl between additions.
Add vanilla extract, lemon juice, and lemon zest. Beat on medium for 60 seconds until fully combined.
In a separate clean bowl, whip the cold heavy cream on medium-high speed until stiff peaks form that stand straight up without drooping, about 3 to 4 minutes.
Fold the whipped cream into the cream cheese mixture in two additions using a rubber spatula with wide, gentle sweeping strokes. Fold only until no white streaks remain.
Pour the filling into the chilled crust and smooth the surface completely flat with an offset spatula. Tap the pan gently twice on the counter.
Press plastic wrap gently onto the filling surface. Refrigerate for a minimum of 8 hours or overnight until fully set and firm to the touch.
Before releasing the springform ring, run a thin knife around the inside edge. Release the clasp slowly and lift the ring. Add chosen topping just before serving. Slice with a clean knife wiped between cuts.
