Preheat your oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar. Press firmly into the bottom of a springform pan.

In another bowl, beat the softened cream cheese until smooth. Gradually mix in the remaining sugar and vanilla extract.

Add eggs one at a time, mixing gently after each addition to avoid overmixing.

Pour the cream cheese mixture over the crust in the springform pan. Bake for 55-60 minutes until edges are set but center jiggles slightly.

Turn off the oven and crack the door open; let cool for one hour before refrigerating for at least four hours or overnight.