In a medium bowl, combine crushed graham crackers with melted butter until well mixed. Firmly press into the bottom of a springform pan and chill for 30 minutes.

In a large mixing bowl, beat room temperature cream cheese with sugar until smooth and fluffy, about 2-3 minutes. Set aside.

In a separate bowl, whip heavy cream until stiff peaks form. Gently fold into the cream cheese mixture, taking care not to deflate the whipped cream.

Pour the filling into the chilled crust, smoothing the top evenly. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

Before serving, gently remove the cheesecake from the springform pan and arrange fresh berries on top.