Prepare the crust: In a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Pour in melted butter and mix until the mixture resembles wet sand. Press firmly into the bottom of an 8 or 10-inch springform pan, creating an even layer. Refrigerate until firm, about 30 minutes.

Make the filling: In a large bowl, beat softened cream cheese until completely smooth and free of lumps, about 2-3 minutes. Add sugar and vanilla extract, continuing to beat until well incorporated and silky.

Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip.

Combine filling components: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Use a folding motion rather than stirring to maintain air and volume.

Assemble and chill: Pour the filling over the chilled crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight.

Serve: When ready to serve, run a knife around the edge of the springform pan before releasing the sides. Slice with a clean, sharp knife dipped in hot water between cuts for restaurant-quality presentation.