In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter and stir until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.

In a large bowl, beat the softened cream cheese until smooth and creamy (about 2 minutes). Add the sugar and vanilla extract, continuing to beat until well combined and no lumps remain.

Gently fold the thawed Cool Whip into the cream cheese mixture using a rubber spatula. Mix until just combined - don't overmix to maintain the airy texture.

Spread the filling evenly over the chilled graham cracker crust. Use an offset spatula to smooth the top.

Cover the cheesecake with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, until firm.

Before serving, add your choice of toppings. For fresh berries, arrange them decoratively on top. For fruit filling, spread it evenly over the surface.