Friend made this for dessert, and it was a runaway success, had to score the recipe

16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
Directions
1. In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture firmly into the bottom of a 9x13-inch baking dish to form the crust. Chill in the refrigerator while preparing the filling.
2. In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the powdered sugar and vanilla extract, beating until well blended.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
4. Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula.
5. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, until the cheesecake is set.
6. Once set, cut into bars and serve chilled.
Variations & Tips
For a citrus twist, add the zest of one lemon to the cream cheese mixture and substitute lemon extract for vanilla. If you have chocolate lovers at home, consider sprinkling mini chocolate chips over the crust before adding the filling. For a fruitier version, swirl in your favorite fruit preserves before chilling.