In a large bowl, mix the graham cracker crumbs, brown sugar, and melted butter. Mix well.
Add the cracker mixture to an 8 inch springform and pack it in very tightly. Place it in the fridge while you prepare the cheesecake filling.
In a large bowl, beat the room temperature cream cheese until nice and smooth. Add the powdered sugar and vanilla extract and beat until well combined.
Add the heavy cream to the cream cheese mixture and beat until it's nice and fluffy.
Pour the cream cheese filling into the prepared crust, smooth the top, and refrigerate for a minimum of six hours or preferably overnight.
Garnish with fresh fruit and whipped cream, if desired.