Line an 8x8 inch baking pan with parchment paper, letting the edges hang over for easy removal.

In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. The mixture should look like wet sand.

Press the crust mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a measuring cup or glass for a smooth, even layer. Place the pan in the fridge while you prepare the filling.

In a large bowl, beat the softened cream cheese with sugar until completely smooth and creamy—no lumps!

Mix in the vanilla extract and lemon juice until combined.

In a separate bowl, whip the cold heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the fluffiness.

Spread the filling evenly over the chilled crust, smoothing the top with a spatula.

Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until fully set. Overnight is even better for the best texture!

Once chilled, lift the cheesecake slab out using the parchment paper. Cut into 12 bars with a sharp knife, wiping the blade clean between slices for perfect edges.