Crush the graham crackers into fine crumbs using a food processor or by sealing them in a plastic bag and pounding with a rolling pin. Mix the crumbs with melted butter until evenly coated, then press the mixture firmly into the bottom of a springform pan to form an even crust. Refrigerate while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with a spatula until smooth and creamy, ensuring no lumps remain. Add sugar and continue to mix until well combined and slightly fluffy.
Pour the chilled heavy cream into a separate bowl and whip with a hand mixer or whisk until it holds soft peaks with a gentle rippling sound. Be careful not to overwhip.
Gently fold the whipped cream into the cream cheese mixture in batches, using a spatula to combine without deflating the airiness, until the filling is smooth and fluffy.
Add lemon juice to the filling and fold it in to brighten the flavor. The mixture should be creamy and light in texture.
Spread the creamy filling over the chilled crust using a spatula, smoothing the top into an even layer. The filling will be slightly loose but will set as it chills.
Cover the pan with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight, until the cheesecake is firm and set.
Once set, remove the cheesecake from the fridge, run a knife around the edges, and carefully release the springform pan. Slice with a sharp knife and serve chilled.
