In a mixing bowl, combine the vanilla wafer crumbs, granulated sugar, salt, and melted butter. Stir until the mixture resembles wet sand. Press into the bottom of a lined cheesecake or springform pan. Chill for 30 minutes.

Beat the room temperature cream cheese and granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes. Whip the heavy cream and powdered sugar until stiff peaks form, about 3-4 minutes. Gently fold the whipped cream into the cream cheese mixture.

Pour the cheesecake filling into the chilled crust, spreading it evenly across the top. Tap the pan on the countertop to remove air bubbles. Refrigerate.

Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight to fully set.

In a clean mixing bowl, whip together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form, about 3-4 minutes.

Once the cheesecake is set, spread or pipe the whipped cream on top. Slice into pieces and serve with fresh berries or chocolate sauce if desired.