In a medium mixing bowl, combine graham cracker crumbs and sugar. Pour in the melted butter and stir until the crumbs are evenly moistened and clump together when pressed.
Press the mixture firmly and evenly into the bottom of a 9-inch springform pan or pie dish. Use the back of a spoon or a flat-bottomed glass to compact the crust well. This creates a sturdy base that holds together once chilled.
Refrigerate the crust for 30 minutes to set while you prepare the filling.
Make the Lemon Cream Layer:
In a large bowl, beat the softened cream cheese using a hand mixer or stand mixer until smooth and lump-free.
Add the heavy whipping cream, powdered sugar, lemon juice, and lemon zest. Beat on medium-high speed until the mixture thickens and forms soft peaks. The filling should be smooth, fluffy, and able to hold its shape.
Spread the lemon cream mixture evenly over the chilled crust, smoothing the top with a spatula or offset knife for a clean finish.
Refrigerate the cake for at least 4 hours, or overnight if possible. This allows the filling to set fully and develop its bright lemon flavor.
