(Optional) Preheat the oven to 350F. Bake the graham cracker crust for 5 minutes and then set it aside to cool. Baking the crust will help it hold together better, but “ready crusts” are safe to eat without baking. 

Add the cold heavy cream to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until stiff peaks form– about 3 minutes. Transfer the whipped cream to another bowl and set it aside. 

Add the softened cream cheese to the bowl of the stand mixer and beat on medium speed to incorporate some air– about 30 seconds. 

Add the sweetened condensed milk (and vanilla, if using) to the cream cheese and mix until completely combined. 

Add the whipped cream to the cream cheese mixture and gently fold them together using a silicone spatula– we want a light and fluffy cheesecake so make sure not to deflate the whipped cream! 

When the cheesecake is smooth and combined, transfer it to the prepared graham cracker crust and smooth or swirl the top. 

Refrigerate the cheesecake until set– at least 8 hours, but preferably overnight. This cheesecake is light and fluffy– for a firmer, more dense cheesecake (and one that is easier to slice), place the cheesecake in the freezer for 2 hours prior to serving. 

Slice and garnish with fresh strawberries and mint. 

Store any leftover cheesecake covered in the fridge for up to three days.