Prepare the Crust:

• In a bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
• Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for 20–30 minutes to set.

Make the Filling:

• In a large bowl, beat the cream cheese until smooth and creamy.
• In a separate bowl, whip the heavy cream until soft peaks form.
• Sift the matcha powder into the powdered sugar to remove lumps, then add this mixture to the cream cheese. Mix until fully combined.
• Gently fold the whipped cream into the cream cheese mixture in thirds, being careful not to deflate the cream. Add vanilla extract and mix until smooth.

Assemble the Cheesecake:

• Pour the matcha cheesecake filling over the chilled crust and spread it evenly with a spatula. Smooth the top.
• Cover with plastic wrap and refrigerate for at least 4–6 hours, or overnight, until firm.

Garnish and Serve:

• Before serving, garnish with whipped cream, a dusting of matcha powder, or white chocolate shavings for an elegant touch.