Begin by preheating your oven to 325 degrees Fahrenheit (160 degrees Celsius). Combine graham cracker crumbs, sugar, and melted butter in a bowl and press evenly into the bottom of a 9-inch springform pan.

Bake the crust for 10 minutes, then remove from the oven and set aside to cool while you prepare the filling.

In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, continuing to beat until well combined.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until just combined, being careful not to overmix.

Pour the cheesecake filling over the cooled crust in the springform pan and gently tap the pan on the counter a few times to release any air bubbles.

Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water to about halfway up the sides of the springform pan to create a water bath.

Carefully transfer the roasting pan with the cheesecake to the preheated oven and bake for 60-75 minutes, or until the edges are set and the center jiggles slightly.

Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually. Remove from the oven and water bath, then let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, before serving.