In a mixing bowl, combine finely crushed vanilla wafers, granulated sugar, and a pinch of salt. Pour in the melted unsalted butter and stir until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch springform pan, ensuring an even layer. Chill in the refrigerator for 30 minutes to set.

In a large mixing bowl, beat the room-temperature cream cheese, granulated sugar, and vanilla extract together on medium speed until smooth and creamy, roughly 2-3 minutes. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.

Once your crust has chilled and is firm, pour the cheesecake filling into the prepared crust. Use a spatula to spread it evenly across the top. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or overnight for optimal flavor.

Just before serving, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form again, about 3-4 minutes. Spread the whipped cream over the top of the cheesecake for a beautiful presentation.

Slice your No Bake Vanilla Cheesecake into generous portions and serve chilled. Optionally, top with seasonal fruits or a drizzle of chocolate sauce. Enjoy your creamy creation!