In a medium bowl, mix together graham cracker crumbs, granulated sugar, and melted butter until well combined.

Press this crumb mixture firmly into the bottom of a 9-inch springform pan to create a solid base.

In a large bowl, beat the softened cream cheese until smooth.

Gradually add in the powdered sugar and vanilla extract, mixing until everything is beautifully combined.

Gently fold in the whipped cream to achieve a light and fluffy consistency.

Spread the cheesecake filling evenly over the prepared graham cracker crust.

In a saucepan over medium heat, combine the mixed berries, granulated sugar, cornstarch, and water.

Cook until the mixture thickens and the berries soften, about 5-7 minutes.

Allow the mixture to cool slightly before using it.

Once the fruit mixture has cooled, spoon it generously over the cheesecake filling.

Place the cheesecake in the refrigerator for at least 4 hours to set.

Garnish the cheesecake with additional fresh berries just before serving.