In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.

In a large bowl, beat the softened cream cheese and powdered sugar with an electric mixer until smooth and creamy.

In another bowl, whip the heavy cream and vanilla extract until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully combined.

Fold in the blueberries, reserving some for topping.

Pour the filling over the prepared crust and spread evenly.

Cover and refrigerate for at least 4 hours or until set.

Once set, remove from the springform pan and top with reserved blueberries. Serve chilled.