Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and let cool.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Spread half of the cream cheese mixture over the cooled graham cracker crust in the springform pan. Smooth the top with a spatula.

In a separate bowl, dissolve the Jello in 1 cup of boiling water, stirring until fully dissolved. Add 1 cup of cold water and mix well. Allow the Jello mixture to cool slightly, then pour half of it over the cream cheese layer in the pan. Refrigerate for about 30 minutes, or until set.

Once the Jello layer is set, carefully spread the remaining cream cheese mixture over the Jello layer. Smooth the top again with a spatula.

Pour the remaining Jello mixture over the second cream cheese layer. Refrigerate for at least 4 hours, or until fully set.

Before serving, garnish with fresh fruit if desired. Carefully remove the sides of the springform pan and slice the cheesecake into wedges.