1. Prepare the Pan: Line an 8×8 or 9×9-inch square baking pan with aluminum foil, leaving extra foil hanging over the edges to make lifting the bars out easier later on.
2. Make the Crust: In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until well blended.
3. Press the Crust: Firmly press the crumb mixture into the bottom of the prepared pan to form an even base. A flat-bottomed measuring cup works great for pressing it down evenly.
4. Prepare the Filling: In a separate bowl, beat the cream cheese (at room temperature) until smooth and creamy. Add the powdered sugar, vanilla extract, and freshly squeezed lemon juice. Mix until fully combined and silky in texture.
5. Incorporate the Cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, being careful not to deflate the mixture. Stir until smooth and uniform.
6. Assemble the Bars: Spread the cheesecake filling over the graham cracker crust, smoothing the top with a spatula for a clean finish.
7. Chill to Set: Cover and refrigerate the cheesecake bars for a minimum of 6 hours, or ideally overnight, so they set completely.
8. Slice and Serve: When ready to serve, use the foil overhang to lift the cheesecake out of the pan and onto a cutting board. Slice into bars using a hot knife wiped clean between cuts.
9. Serving Ideas:
   • Serve directly from the refrigerator for a chilled, refreshing dessert.
   • Top each bar with a dollop of whipped cream and a mint leaf for a pretty presentation.
   • Cut into small cubes for party-ready, bite-sized treats.

Note: If using a pre-made graham cracker crust, you can skip the crust-pressing step entirely