You will need 14 graham cracker sheets and 6 tablespoons of melted butter.
Use a food processor or rolling pin to smash the graham crackers into fine crumbs.
Mix the graham cracker crumbs and melted butter together in a medium bowl until the crumbs are moistened.
Press the crumb mixture into the bottom, and partially up the sides, of a 9-inch springform pan.
You will need cream cheese, powdered sugar, heavy cream, and vanilla extract.
Beat the softened cream cheese in a medium bowl with a mixer until there are no lumps.
Mix in the powdered sugar and vanilla extract, scraping the sides of the bowl as necessary.
In a separate bowl, use a stand mixer or hand mixer to whip the heavy cream until it thickens and stiff peaks begin to form.
Use a spatula to gently fold the whipped cream into the sweetened cream cheese mixture.
Add the Philadelphia cheesecake filling to the prepared crust and smooth with the back of a spoon or an angled spatula.
Chill the no-bake cheesecake in the refrigerator for at least four hours to allow the batter to set up.
Cut the cheesecake into slices and serve with your favorite toppings, like homemade strawberry sauce.