In a medium bowl, combine the graham cracker crumbs and melted butter, mixing until the crumbs are evenly coated.

Press the mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 10 minutes to set.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.

Add the powdered sugar, vanilla extract, and lemon juice to the cream cheese, mixing until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until fully incorporated.

Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 2 hours to set.

Once set, top the cheesecake with mixed berries before serving.