Preheat your oven to 350°F (175°C).

In a food processor, pulse together the graham cracker crumbs, granulated sugar, melted butter, and 1 teaspoon of vanilla extract until resembling wet sand. Press firmly into the baking dish.

In a mixing bowl, beat the softened cream cheese until smooth. Gradually add in the granulated sugar and 2 teaspoons of vanilla extract, mixing until silky.

Add the three room temperature eggs one at a time, blending after each addition until smooth.

Pour the filling over the prepared crust, smoothing the surface with a spatula.

Bake for 22-25 minutes, until the center jiggles slightly. Turn off the oven and leave the cheesecake inside with the door open for 45-60 minutes to cool.

Allow the cheesecake to reach room temperature, then refrigerate for at least 4 hours or overnight before serving.