Line a 9” springform pan with parchment paper. In a medium bowl, combine the graham cracker crumbs, butter, and sugar. Press the mixture into the prepared pan, pressing it up the sides about 1 ½ inches. Set aside.

In a large bowl, beat the cream cheese until smooth. Add the powdered sugar, lemon juice, lemon zest, vanilla, and lemon extract (if using) and beat until well combined. Set aside

In another bowl, beat the whipping cream on high until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture with a spatula until combined. 

Pour the mixture into the crust, then cover and refrigerate for at least 6-8 hours. Slice and serve!