Preheat your oven to 350°F (175°C) and prepare your baking dish by greasing it lightly with cooking spray or butter.

In a food processor, pulse graham cracker crumbs until finely ground. In a mixing bowl, combine the crumbs with granulated sugar, melted butter, and vanilla extract, stirring until the mixture resembles wet sand. Press this mixture firmly into the bottom and slightly up the sides of your greased baking dish to form a solid crust.

In a large mixing bowl, beat the softened cream cheese with granulated sugar using an electric mixer on medium speed until smooth and creamy. Gradually add the eggs one at a time, mixing well after each addition. Stir in vanilla extract until everything is silky.

Carefully pour the cheesecake filling over the prepared crust, using a spatula to smooth the top. Bake in the preheated oven for about 22-25 minutes.

Once baked, turn off the oven and crack the door open slightly to allow heat to escape slowly. Let the cheesecake cool in the oven for 45-60 minutes, then transfer it to the refrigerator for at least 4 hours or preferably overnight.

When ready to serve, run a knife around the edge to loosen it, carefully remove from the baking dish, cut into slices, and add toppings as desired.