1. Start by preparing the crust. In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottom of a 9×9-inch pan. Set aside to chill in the refrigerator while you prepare the filling.
3. In a large mixing bowl, whip the heavy cream until stiff peaks form. Transfer the whipped cream to another bowl and set aside.
4. In the same mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the powdered sugar, lemon juice, and vanilla extract, mixing until well combined.
5. Fold the whipped cream into the cream cheese mixture gently, ensuring it’s well incorporated without deflating the cream.
6. Next, pour in the sweetened condensed milk and continue folding until the mixture is smooth and creamy.
7. Pour the filling over the prepared crust, smoothing the top with a spatula.
8. Refrigerate the cheesecake for at least 4 hours, or until set. For best results, let it chill overnight.
9. Once set, slice and serve, reminiscing about the simple pleasures of life!

Remember, patience is crucial here. Letting the cheesecake set properly is what gives it that perfect, sliceable texture. And trust me, it’s worth the wait!