GRAHAM CRACKER CRUST: Spray a standard-sized pie plate or tin with baking spray and set aside. In a bowl, combine the melted butter and graham cracker crumbs. Pour the crumbs into the prepared pie plate in an even layer on the bottom. Use the bottom of a glass to press the crumbs firmly into the bottom of the pie plate. Place the pie plate in the freezer to set while you prepare the cheesecake filling.

VANILLA BEAN CHEESECAKE: In the bowl of a stand mixer, affixed with the paddle attachment, add the room temperature cream cheese and mix on medium-high speed for 5-minutes or until smooth and silky. Change the mixer speed to low and add the white granulated sugar, powdered sugar and vanilla extract and vanilla bean paste. Mix on medium-high speed until light and fluffy. Remove the mixture from the mixer bowl and transfer into a large bowl. Set aside.

Clean out the mixer bowl and place back on the mixer with the whisk attachment affixed. Add the heavy cream and mix on high until stiff peaks are formed and the cream is good and thick (but not too long that it turns into butter!). Remove the bowl from the mixer and fold the whipped cream into the cream cheese mixture. Stir until thoroughly combined and then pour over graham cracker crust. Place cheesecake in the refrigerator to set for 3-4 hours or overnight.

Serve plain or with fresh fruit or candy.