In a bowl, whip the heavy cream until soft peaks form. Set aside.
In an electric mixer with the beater attachment, beat cream cheese until fluffy. (Note: Make sure your cream cheese is room temperature or the mixture will be lumpy. Can microwave for 40-45 seconds to soften.)
Add the powdered sugar and vanilla extract to the cream cheese. Beat until fluffy.
Slowly add the whipped cream and mix until light and fluffy.
Pour mixture into prepared graham cracker crust.
Refrigerate for 2 hours or until ready to serve.