Combine graham cracker crumbs and melted butter in a bowl and mix until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 15 minutes.

In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar, sour cream, lemon juice, and vanilla extract; mix until creamy and well combined.

Gently fold in the thawed Cool Whip until fully incorporated and the mixture is smooth.

Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or until set.

Garnish with lemon slices or candied lemon peel before serving, if desired.